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
For those who’re searching 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 superbly melted cheese topping, this recipe is consolation meals at its most interesting. It’s from my pal Dyanne’s grandma, they usually’re the perfect stuffed peppers I’ve had. My husband Tommy stated they reminded him of his Uncle Ralph’s meatballs. They’re additionally freezer-friendly, so you may double the recipe and freeze the opposite half. If you wish to attempt extra, these Turkey Stuffed Peppers with a Mexican twist are additionally wonderful!
Why You’ll Love This Stuffed Pepper Recipe
I really like how easy components 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 offers a sturdy, filling combination.
- Consolation Meals: This dish has all of the flavors that remind you of house.
- Freezer-Pleasant: Double the recipe, allow them to cool, then freeze for as much as 3 months for one more night time while you don’t have time to prepare dinner.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein
For those who make this wholesome stuffed peppers recipe, I’d like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb! And make sure to be part of the Skinnytaste Neighborhood 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 unimaginable household dinner. See the recipe card under incorporates the precise measurements.
- 90% Lean Floor Beef: I choose 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 immediate rice is nice for those who’re quick on time.
- Aromatics: Finely chopped onion and garlic for taste.
- Cheese: Combine grated Pecorino Romano with the rice and beef, and high every stuffed pepper with shredded mozzarella. For those who can’t have dairy you should utilize dairy-free cheese or omit.
- Basil for a contemporary, fragrant style.
- Egg binds the filling to assist maintain the components 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 easier to stuff them and maintain them standing. Select a wide range of colours or use all of 1 shade.
- Mozzarella Cheese: Sprinkle it on high and let it soften earlier than serving.
Right here’s How I Make Stuffed Peppers
For those who begin with cooked rice, making the filling doesn’t take lengthy. Then, whereas the peppers prepare dinner, you may sit again and calm down because the oven does all of the work. See the printable directions within the recipe card under.
- 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 prepare 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 high with mozzarella. Cowl and prepare dinner till the cheese is melted.
Suggestions for Making Excellent 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 might be even throughout.
- Ought to peppers be cooked earlier than stuffing? You don’t have to prepare dinner the bell peppers first. They prepare dinner slowly on the range as the bottom beef cooks.
- Getting Peppers to Stand Up: Since these are cooked upright, search for peppers which might be stage on the underside or lower a sliver off the underside to assist them get up.
- Rice Choices: Use leftover rice to hurry up the method, or prepare dinner a contemporary batch. Brown rice or immediate rice works, too.
- Floor Beef: I beloved them with floor beef, however you should utilize floor turkey or your favourite floor meat.
- Cheese Decisions: Whereas mozzarella offers a gooey texture, you may experiment with provolone, a sprinkle of parmesan, or omit it altogether. You may as well swap Pecorino Romano for parmesan within the filling.
- Herbs: Contemporary basil delivers the perfect taste, however you may 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 home made tomato sauce.
Serving Strategies
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 prepare dinner when wanted—very best for busy weekdays.
- Are you able to freeze stuffed peppers? Sure, you may 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 prepare dinner in line with the instructions.
- How you can 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 Dimension: 1 pepper and sauce
- 1 lb 90% lean floor beef
- 1½ cups partially cooked, leftover or immediate 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 varied colours, tops lower 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 nicely with a fork.
Mix remaining crushed tomato, water and remaining salt within the base of a big 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 sauce over every.
Cowl and prepare dinner the peppers on medium-low warmth for 35-45 minutes, till the peppers are tender and the meat is cooked by within the middle. Ladle extra sauce over every and add 2 tablespoons of mozzarella cheese to the highest of every pepper, cowl and prepare 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