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
I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I will be making again!!!
It may just be a difference in preference, but these weren't our favorite stuffed bell peppers. Stuffing with raw meat and baking yielded drier meat that was sort of caked together, rather than the crumbly, saucy peppers that we were hoping for. Flavor was pretty good, although I might use 1/2 of the garlic this recipe calls for if I were to make it again.
This is a great recipe. I used ground turkey and italian turkey sausage instead of beef. The turkey is lower in fat which offsets the addtional cheese that I add.
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.
Although I made a few minor changes I must say that these are the best ever!! I didn't have chunky tomato sauce so just used canned chopped tomatoes and added tomato sauce to get the correct amount. I used shredded pepper jack instead of parmesean. Biggest change was to use my Dutch oven instead of wasting parchment paper and foil. Still followed the temperature and time and they came out perfect! Thanks!!
Made these last night for dinner changed a few things. I let the rice simmer in beef broth, sautéed the onions,garlic added carrots and celery with Montreal spice.I also sauté the beef prior to stuffing the peppers. Mixed everything together adding grated cheese and breadcrumbs. The stuffing was amazing! Stuff peppers and bake in oven at 350 for 45 min. Also found a zucchini in the fridge. Very delicious!!!! A must try very easy and quick
Our favorite stuffed pepper recipe! We only needed 3 medium sized peppers for our family, so I adjusted to 1 lb. of beef and 1 cup of rice. Still only used half the stuffing mix. I made 4 large meat balls with the remaining, boiled them in beef broth, then drained and put in the fridge. I also saved remaining pan drippings. Two days later, I skimmed fat off the pan drippings, poured it over the meatballs, and heated in covered dish in the oven. Served on egg noodles (tossed with butter & basil after cooking). Yummy again. Will add a little pork sausage next time, as suggested.
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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