Chef John's Stuffed Peppers

Chef John's Stuffed Peppers

Main Dish Stuffed Main Dishes Stuffed Bell Peppers

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Servings per recipe: 8
Calories per serving: 377
Preparation time: 30m
Total cooking time: 1h 50m

Ingredients:


  • 1 cup uncooked long grain white rice
  • 2 cups water
  • Sauce:
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • Peppers:
  • 1 pound lean ground beef
  • 1/4 pound hot Italian pork sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • 1/4 cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch ground cayenne pepper
  • 4 large green bell peppers, halved lengthwise and seeded
  • 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions:


  • 1   Preheat the oven to 375 degrees F (190 degrees C).
  • 2   Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  • 3   Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  • 4   Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • 5   Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • 6   Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • 7   Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • 8   Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrion facts:


Total Fat 16.9g 26%
    Saturated Fat 6.0g  
Cholesterol 52mg 17%
Sodium 1274mg 51%
Potassium 636mg 18%
Total Carbohydrates 35.1g 11%
Dietary Fiber 4g 16%
Protein 20.1g 40%
Sugars 9g  
Vitamin A 1139IU  
Vitamin C 74mg  
Calcium 172mg  
Iron 4mg  
Thiamin 0mg  
Niacin 10mg  
Vitamin B6 1mg  
Magnesium 45mg  
Folate 81mcg