Chef John's Stuffed Peppers Recipe - Allrecipes.com
Chef John's Stuffed Peppers Recipe
  • READY IN ABOUT 2 hrs

Chef John's Stuffed Peppers

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT

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 tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  5. Pour tomato 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 50 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 14, 2012

Best stuffed peppers I've ever had. I followed the recipe almost exactly - I didn't have beef broth so I just used water and it was still delicious. Thanks!

 
Most Helpful Critical Review
Oct 16, 2013

I'm kind of in the middle with this recipe. I just thought it was okay, but my husband really liked them and my kids, well 2 out of 4 ate theirs. I think that I like the Stuffed Green Peppers I better from this site, but I think that next time I will combine some aspects of this recipe, such as the sausage, ground beef, and parmesan with the other stated recipe. I was expecting the sauce to be amazing due to reviews, but really I like using the tomato soup better and it is less work.

 
Jul 21, 2012

Although I've been using allrecipes for over 10 years, I've never found a recipe that I've enjoyed so much that I would join just to rate it, until now! I am 50 plus years old and have been addicted to stuffed cabbage and peppers for most of my life. I have tried hundreds of different recipes. NONE have even come close to this one! My search for the perfect stuffed cabbage or pepper is over! I will never use another recipe. I'm actually getting ready at this very moment to use the filling minus the rice to make homemade ravioli. Thank You Chef John for such a PHENOMINAL RECIPE!

 
Jun 18, 2012

We made a double recipe of this, using 8 bell peppers (16 halves). The servings are very generous. I followed the recipe pretty well though I did use less of the cheese as I didn't feel like opening another bag. It got rave reviews from everyone. I loved it, my husband loved it, and the kids loved it. The green peppers and bright red sauce make for pretty contrast, and the savory flavor is wonderful. We had quite a lot left over and the leftovers taste just as good. I would highly recommend making a huge batch, and freezing some. It's cheaper and tastes better than the boxed frozen stuffed peppers.

 
Sep 04, 2012

I made half of the filling mixture for this recipe and it was plenty for three smallish green peppers (6 halves). I prepared these early in the day, covered and refrigerated them. I omitted the pork sausage and used fresh tomatoes. The recipe is confusing because it instructs you to stir the rice and parmesan into the meat mixture. Then later instructs you to sprinkle the remaining parmesan (what remaining parmesan?) over the top. So not knowing how much to put where, I just winged it and used 2 T. in the meat mixture and sprinkled more on top after baking. I baked these covered for 45 minutes and uncovered for 15 more minutes and my peppers were still crisp tender. I wouldn’t have wanted to bake them any longer. This was good and the hint of balsamic vinegar was a nice addition.

 
Aug 02, 2012

Probably the best peppers I have EVER eaten! They were fantastic! I did change it up just a bit because of what I had on hand. I had a 2 pound package of 93% fat free ground beef, so I skipped the sausage. To mock a spicy sausage flavor, I added some fennel seed, pepper flakes and ground sage to the meat. I used brown rice instead of white rice. For the diced tomatoes I used rotel style tomatoes and drained them. I didn't have any parmesan cheese so what was I going to do? Light bulb moment... those pizza parmesan packets they give you when you order pizza! I have a ton of them so I added about 12 packets of that to the meat. I didn't add the cheese on top until the last 20 minutes and I ended up using mozzarella on top. Served it with some whole grain spaghetti that was tossed with onion, garlic and pepper. TOTALLY delish! I am SO full and I am fighting the urge to go munch on more... the sauce was great too!

 
Jun 15, 2012

These are truly the best stuffed peppers I have ever eaten! I made them twice in one week because we couldn't get enough of them.

 
Aug 01, 2012

I thought this recipe was great. My family was only so-so about it but they don't care for stuffed peppers at all. The only complaint I have about the recipe is that made as is, you have way too much filling or not enough peppers. I used 4 very large bell peppers and still had a ton of filling left over. I even over over stuffed mine and had extra. I could have easily stuffed 3-4 more peppers with the filling. I just cooked the extra filling along with the peppers in the sauce. Thank you for a very flavorful new spin on the old stuffed pepper!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1333 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Beef and Rice Stuffed Bell Peppers

This simple technique makes stuffed peppers even more delicious.

Stuffed Green Peppers I

See how to make 5-star stuffed peppers.

Chef John's Crab Stuffed Sole

See how to prepare the easiest “fancy” fish recipe of all time.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States