"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." — Chef John
Watch video tips and tricks
uncooked long grain white rice
crushed red pepper flakes
lean ground beef
hot Italian pork sausage, casing removed
1 (10 ounce) can
chopped fresh Italian parsley
freshly ground black pepper
ground cayenne pepper
green bell pepper, halved and seeded
finely grated Parmigiano-Reggiano cheese
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!
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.
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!
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.
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!
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.
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.
Sooo delicious!!! I had to use mild Italian sausage since my local supermarket was out of hot (GASP). Definitely making again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Stuffed Peppers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
This simple technique makes stuffed peppers even more delicious.
See how to make 5-star stuffed peppers.
See how incredibly easy it is to make these tasty blistered peppers.