Get pleasure from a household favourite dinner with these Italian-American stuffed peppers made with floor beef, tomato sauce, rice, and a tacky end.
Stuffed Peppers
Should you’re on the lookout for a dish that marries custom with a contemporary twist, look no additional than these Italian-American stuffed peppers. Bursting with flavors from seasoned floor beef, wealthy tomato sauce, rice, and a wonderfully melted cheese topping, this recipe is consolation meals at its most interesting. It’s from my good friend Dyanne’s grandma, and so they’re the very best stuffed peppers I’ve had. My husband Tommy mentioned they reminded him of his Uncle Ralph’s meatballs. They’re additionally freezer-friendly, so you’ll be able to double the recipe and freeze the opposite half. If you wish to strive extra, these Turkey Stuffed Peppers with a Mexican twist are additionally superb!
Why You’ll Love This Stuffed Pepper Recipe
I really like how easy elements can come collectively to create one thing scrumptious. Since my husband loves stuffed peppers, I make them very often for dinner. Right here’s why you want to make these simple stuffed peppers a staple in your house:
- Hearty and Satisfying: The mix of floor beef and rice gives a strong, filling combination.
- Consolation Meals: This dish has all of the flavors that remind you of residence.
- Freezer-Pleasant: Double the recipe, allow them to cool, then freeze for as much as 3 months for an additional evening if you don’t have time to cook dinner.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein
Should you make this wholesome stuffed peppers recipe, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb! And you’ll want to be a part of the Skinnytaste Group to see what everybody’s cooking!
Components You’ll Want
Stuffing candy bell peppers with a saucy, tacky beef and rice combination creates a comforting, hearty meal that makes an unbelievable household dinner. See the recipe card beneath comprises the precise measurements.
- 90% Lean Floor Beef: I favor utilizing floor beef right here to maintain the normal style I grew up with, however any floor meat will work. Utilizing lean floor beef assist cut back the energy and fats.
- Rice: You should use any rice, however leftover or prompt rice is nice for those who’re brief on time.
- Aromatics: Finely chopped onion and garlic for taste.
- Cheese: Combine grated Pecorino Romano with the rice and beef, and prime every stuffed pepper with shredded mozzarella. Should you can’t have dairy you should utilize dairy-free cheese or omit.
- Basil for a recent, fragrant style.
- Egg binds the filling to assist maintain the elements collectively.
- Tomato Sauce: Combine crushed tomatoes and water (or low-sodium broth) for a simple tomato sauce. Tuttorosso is my go-to for canned tomatoes. Jarred marinara would additionally work.
- Kosher Salt to season the stuffed pepper filling and tomato sauce.
- Bell Peppers: Purchase bigger, uniform peppers to make it less complicated to stuff them and preserve them standing. Select a wide range of colours or use all of 1 shade.
- Mozzarella Cheese: Sprinkle it on prime and let it soften earlier than serving.
Right here’s How I Make Stuffed Peppers
Should you begin with cooked rice, making the filling doesn’t take lengthy. Then, whereas the peppers cook dinner, you’ll be able to sit again and chill out because the oven does all of the work. See the printable directions within the recipe card beneath.
- Make the Stuffed Pepper Filling by combining the meat, rice, onions, garlic, Pecorino Romano, basil, egg, crushed tomatoes, and salt in a big bowl.
- Make the Tomato Sauce: Stir the water, remaining crushed tomatoes, and salt in a big saucepan.
- Stuff the Peppers with a cup of the rice combination and place them within the pot with the tomatoes. Ladle some sauce over every.
- Cook dinner the Stuffed Peppers: Cowl the pot and cook dinner them on medium-low for 35 to 45 minutes till the bell peppers are tender and the meat is cooked by. Spoon extra sauce on every and prime with mozzarella. Cowl and cook dinner till the cheese is melted.
Suggestions for Making Good Stuffed Peppers
- Pepper Choice: Search for agency, brightly coloured peppers. Since they are going to be stuffed, I like to decide on massive ones which can be even throughout.
- Ought to peppers be cooked earlier than stuffing? You don’t must cook dinner the bell peppers first. They cook dinner slowly on the range as the bottom beef cooks.
- Getting Peppers to Stand Up: Since these are cooked upright, search for peppers which can be degree on the underside or minimize a sliver off the underside to assist them get up.
- Rice Choices: Use leftover rice to hurry up the method, or cook dinner a recent batch. Brown rice or prompt rice works, too.
- Floor Beef: I cherished them with floor beef, however you should utilize floor turkey or your favourite floor meat.
- Cheese Selections: Whereas mozzarella gives a gooey texture, you’ll be able to experiment with provolone, a sprinkle of parmesan, or omit it altogether. You may as well swap Pecorino Romano for parmesan within the filling.
- Herbs: Recent basil delivers the very best taste, however you’ll be able to substitute it with dried. And for those who don’t have basil, parsley or oregano will work.
- Sauce: Change crushed tomatoes and water with jarred marinara or make selfmade tomato sauce.
Serving Recommendations
These stuffed peppers with rice and meat are a whole meal. Nonetheless, if you want to make them extra filling, they’d be glorious with a inexperienced salad or roasted asparagus.
Storage
- Refrigerate leftovers for 4 days.
- Meal Prep Tip: These stuffed peppers are nice for make-ahead meals. Put together them prematurely, refrigerate for as much as 2 days, and cook dinner when wanted—perfect for busy weekdays.
- Are you able to freeze stuffed peppers? Sure, you’ll be able to freeze them for as much as 3 months. You may as well make and freeze solely the filling. When able to eat, thaw the rice combination in a single day within the fridge, stuff the bell peppers, and cook dinner in accordance with the instructions.
- The way to Reheat: Microwave or bake the thawed stuffed peppers till heat.
Extra Bell Pepper Recipes You’ll Love
For extra dinner concepts utilizing bell peppers, try these 5 scrumptious stuffed bell pepper recipes to encourage your subsequent meal!
Yield: 4 servings
Serving Measurement: 1 pepper and sauce
- 1 lb 90% lean floor beef
- 1½ cups partially cooked, leftover or prompt rice white rice*
- ½ cup onion, very finely chopped
- 3 cloves garlic, very finely chopped
- ⅓ cup Pecorino Romano cheese, grated
- ¼ cup basil, chopped
- 1 massive egg
- 1 cup + 3 tablespoons crushed tomatoes, divided (I really like Tuttorosso)
- 1 ½ teaspoons kosher salt
- 1 cup water, or low sodium broth
- 4 massive bell peppers, of assorted colours, tops minimize off and seeded and cored
- ½ cup mozzarella cheese, shredded and divided
In a big bowl mix floor beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons crushed tomato and 1¼ teaspoons kosher salt and blend effectively with a fork.
Mix remaining crushed tomato, water and remaining salt within the base of a giant saucepan massive sufficient to suit the peppers standing up.
Fill every bell pepper with 1 cup of combination and nestle the stuffed peppers into the sauce. Ladle a bit of sauce over every.
Cowl and cook dinner the peppers on medium-low warmth for 35-45 minutes, till the peppers are tender and the meat is cooked by within the heart. Ladle extra sauce over every and add 2 tablespoons of mozzarella cheese to the highest of every pepper, cowl and cook dinner till melted, about 5 minutes.
Final Step:
Please depart a ranking and remark letting us know the way you favored this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.- Prepared-rice or leftover cooked rice works simply the identical.
- Common, raw rice will work however will improve the cooking time by an additional 20-25 minutes.
Serving: 1 pepper and sauce, Energy: 449.5 kcal, Carbohydrates: 37.5 g, Protein: 33 g, Fats: 18.5 g, Saturated Fats: 8.5 g, Ldl cholesterol: 139.5 mg, Sodium: 750 mg, Fiber: 4 g, Sugar: 8.5 g
