Recipe by Chef John
"Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!"
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2 1/2 cups
chunky tomato sauce
onion, very thinly sliced
red pepper flakes
1 1/2 pounds
lean ground beef
1 1/2 cups
freshly shredded Parmigiano-Reggiano cheese
chopped fresh flat-leaf parsley
chunky tomato sauce, divided
freshly ground black pepper
chopped fresh flat-leaf parsley, divided
The whole family really enjoyed this one.add a few alterations though. I did not put the tops back on and replaced one lb of the hamburger with a lb of hot breakfast sausage. I also put mozzarella and parmesan cheese in the stuffing mix. Then I sprinkled pepperjack cheese on top during the last 10 min in the oven.
I actually had ALL the receipe items needed, including the parchment paper.
Substitutions were ground italitian turkey sausage. Otherwise it was made as written.
I loved how good this tasted.
This is undoubtedly the best pepper recipe I've ever eaten. I added a little Italian sausage to the burger and also some herbes de provence to both the sauce and the meat. Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Rice Stuffed Bell Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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