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There's something timeless about a perfectly crafted stuffed pepper. This classic Italian recipe combines tender bell peppers with a savory filling of meat, rice, and aromatics - all swimming in a rich tomato sauce. Whether served for a casual weeknight dinner or special gathering, these stuffed peppers deliver comfort and sophistication in every bite.
Key Ingredients
- Bell Peppers: Select large, firm peppers with flat bottoms
- Ground Beef: 80/20 lean-to-fat ratio works best
- Fresh Garlic: Minimum 4-5 cloves
- Long-grain Rice: Uncooked for proper texture
- San Marzano Tomatoes: For the richest sauce
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Pepper Preparation
Proper pepper preparation is crucial for the final result. Slice the tops carefully and remove seeds and membranes. Create stable flat bottoms by trimming slightly if needed - this prevents tipping during cooking and ensures even filling distribution.
Filling Technique
The key to exceptional filling lies in proper ingredient preparation and assembly. Start by sautéing aromatics until tender, being careful not to brown the garlic. The vegetables should be soft but still maintain some texture for the best results.
Assembly Method
Critical steps for perfect assembly:
Combine meat and rice thoroughly
Season generously throughout
Create layers of flavor
Rest mixture before filling
Pack peppers firmly but not tight
Proper seasoning ensures the filling remains flavorful even after cooking through the peppers.
Cooking Guidelines
Key steps for perfect results:
Maintain consistent temperature
Check liquid levels periodically
Cook until peppers are tender
Allow sauce to reduce naturally
Rest before serving
Serving Suggestions
Complete the meal with:
Artisan Italian bread
Mixed green salad
Traditional polenta
Extra tomato sauce
Full-bodied Italian wine
The combination of textures and flavors creates a complete and satisfying meal experience.
Storage Tips
Proper storage ensures optimal flavor development. The melding of ingredients often results in even better taste the next day, making these peppers excellent for advance preparation.
Make-Ahead Instructions
Essential preparation steps:
Cool completely before refrigerating
Store with sauce intact
Maintain upright position
Warm slowly when reheating
Finish with fresh herbs
Advance preparation allows flavors to develop fully while maintaining structural integrity.
Recipe Variations
Classic adaptations include:
Italian sausage variation
Multiple cheese combinations
Wild mushroom addition
Fresh spinach incorporation
Seasonal herb adjustments
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Storage Duration
Storage guidelines:
Refrigerate up to 5 days
Freeze for 6 months maximum
Thaw in refrigerator
Heat covered at 350°F
Add fresh sauce when reheating
Final Notes
This classic stuffed pepper recipe represents the best of traditional Italian cooking - simple ingredients transformed through careful technique into something extraordinary. The key lies in patient preparation and attention to detail.
Remember to prepare extra sauce - it's essential for serving and reheating, ensuring each pepper remains moist and flavorful throughout.
Recipe FAQs
- → What’s a trick to cook them quicker?
- Try slicing the peppers down the middle to save cooking time by half.
- → How should I keep leftovers fresh?
- Store them in an airtight container in the fridge for 3-5 days or freeze for up to 8 months.
- → How can I make sure they’re fully cooked?
- Check that the internal temperature reaches 160°F and that the rice is tender.
- → Can I swap the beef for something else?
- Of course! Use ground turkey, chicken, or even a plant-based substitute if you’d like.
- → Why does the recipe need water during cooking?
- Adding water is key to ensuring the rice inside the peppers cooks properly.
Stuffed Peppers with Italian Flair
A warm and satisfying Italian-inspired dish with bell peppers loaded with seasoned beef, rice, and veggies all topped with a tasty tomato sauce.
Ingredients
→ Main Items
→ Flavorings and Sauce
Steps
Set the oven rack to the middle and warm it up to 375°F.
Trim the tops off the peppers and clean out the seeds and membranes. To keep them upright, slice a tiny flat piece off the bottom.
In a big mixing bowl, combine the beef, grated carrot, garlic, Italian seasoning, rice, onion, tomato paste, salt, and black pepper. Stir it all together until mixed.
Stuff the peppers fully with the filling. Arrange them upright in a Dutch oven. Combine tomato sauce and broth, then pour over the peppers until liquid is halfway up their sides.
Place the lid on and bake for about 1 hour and 30 minutes. Take the lid off and continue cooking for 45 minutes to an hour more, until the peppers are soft and the rice is fully prepared.
Notes
- If you cut the peppers in half lengthwise, you can cut down the cooking time.
- They’ll stay fresh for 3 to 5 days in the fridge.
- Store in the freezer for up to 6 to 8 months.
Required Tools
- 6-Quart Dutch Oven
- Set of Glass Bowls for Mixing
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 169
- Fats: 4 g
- Carbohydrates: 22 g
- Proteins: 11 g