Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
4495 kcal
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Course
Main Course, Dinner, Others
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Cuisine
Italian-American Fussion
Stuffed Peppers
Description
Stuffed Peppers bring together ground beef and rice with fresh herbs, cheese, and aromatics for a rich filling inside large bell peppers. The filling combines the texture of meat and softly cooked rice, enhanced by Pecorino Romano’s distinctive flavor and basil’s freshness. Cooking the peppers in a seasoned crushed tomato and broth base lets the vegetables become tender without drying out while adding savory moisture.
The dish finishes with mozzarella melted on top, giving the peppers a mild, creamy layer contrasting the filling’s texture. The slow simmering method gently cooks the filling through and softens the peppers so they hold their shape but are easy to pierce with a fork.
This recipe works well when you have leftover rice available, blending it evenly with the beef and flavorings for an economical yet satisfying meal. It can be served simply on its own or with a side salad for a balanced dinner.
Partially cooked rice is key to matching the cooking time of the peppers; raw rice will require longer cooking to become tender. The tomato sauce base keeps the dish moist during the stovetop simmer.
Ingredients
- 1 lb ground beef 90% lean
- 1½ cups partially cooked (leftover or instant 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 large egg
- 1 cup + 3 tablespoons crushed tomatoes (divided (I love Tuttorosso))
- 1 ½ teaspoons kosher salt
- 1 cup water (or low sodium broth)
- 4 large bell pepper of various colors, tops cut off and seeded and cored
- ½ cup mozzarella cheese (shredded and divided)
Instructions
- In a large bowl combine ground beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons crushed tomato and 1¼ teaspoons kosher salt and mix well with a fork.
- Combine remaining crushed tomato, water and remaining salt in the base of a large saucepan large enough to fit the peppers standing up.
- Fill each bell pepper with 1 cup of mixture and nestle the stuffed peppers into the sauce. Ladle a little sauce over each.
- Cover and cook the peppers on medium-low heat for 35-45 minutes, until the peppers are tender and the meat is cooked through in the center. Ladle more sauce over each and add 2 tablespoons of mozzarella cheese to the top of each pepper, cover and cook until melted, about 5 minutes.
Notes
- Partially cooked or leftover cooked rice works well for the filling, simply mix it with the meat and flavorings.
- Using raw rice will extend the cooking time by 20-25 minutes to allow the rice to fully cook inside the peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 4495 kcal
% Daily Value*
| Serving | 1pepper and sauce | |
| Calories | 449.5kcal | 22% |
| Carbohydrates | 37.5g | 13% |
| Protein | 33g | 66% |
| Fat | 18.5g | 28% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 139.5mg | 47% |
| Sodium | 750mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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