Chef John's Stuffed Peppers Recipe

Looking for an easy Chef John's Stuffed Peppers recipe? Learn how to make Chef John's Stuffed Peppers using healthy ingredients.


Submitted by Megatherium190

Makes 8 servings



From Allrecipes.com: "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."

Recipe Ingredients for Chef John's Stuffed Peppers

1 cup uncooked brown rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups tomato sauce
1 cup beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1 pound lean ground beef
1/4 pound hot Italian pork sausage, casing removed
10 ounce diced tomatoes
1/4 cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell pepper, halved and seeded
1 cup finely grated Parmigiano-Reggiano cheese

Recipe Directions for Chef John's Stuffed Peppers

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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. 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. 4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.

  5. 5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.

  6. 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. 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. 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.

Categories

Main Dish, American

Nutrition Facts
Serving Size 397.8g
Amount Per Serving
Calories
346
Calories from Fat
104
% Daily Value*
Total Fat
11.6g
18%
Saturated Fat
4.5g
22%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
1345mg
56%
Potassium
837mg
24%
Total Carbohydrates
31.3g
10%
Dietary Fiber
4.3g
17%
Sugars
8.1g
Protein
28.7g
Vitamin A 67% Vitamin C 196%
Calcium 18% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in manganese
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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