How To Make The Best Stuffed Peppers
Video Overview & Insights
Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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If you liked last week's riso al forno, today we used a similar combination for these classic stuffed peppers. The ingredients and print recipe are right in the description. As always, thanks for liking and sharing our videos.
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I want to use both beef and Italian sausage combinations
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7 mins of boiling killed my peppers. Look nothing like yours 🥴…. I usually roast them in the oven before filling…. Not sure why mine look shriveled and mushy already
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Don't know why you didn't add any fresh sauteed onions and garlic to the chopped beef and rice mixture. That's how my mom taught me and how we always made ours.
Also, just cut tops off the peppers, chopped the little amount of peppers from around the stems and added those too.
Stood the peppers up in the large roasting pan with water and partially cooked one end then turned them over and cooked the top half so they didn't have to bake very long in oven. Then we stuffed them. Always added extra sauce to the stuffing mixture as well as topping wit more sauce on top before going into oven.
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/stuffed-italian-peppers/
Love you so much ❤❤❤
INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
I made this and I HIGHLY recommend it! I’m getting the cookbook! It was amazing and I’m definitely doing it again
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
Your son is an awesome taste tester!!!
2 cups (410g) cooked white rice
8 cloves garlic - minced
That appears to be a TON of cheese is it 4oz freshly grated or 8oz I used 1/2 a Cup and it was still a lot
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
Ok the peppers are delicious, however very salty. No I didn't add any salt. Not even on the peppers(because I forgot). How do I fix this? I think it's the cheese.
1/4 cup parsley - minced
1/4 cup basil - chopped
Use spicy Italian sausages mmmm❤
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
Too much cheese!! I would have to adapt this bc of lactose intolerance. The lactaid capsules do not work for me. This does look good though.
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
Recipe
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
Why are the peppers "draining"?
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I want that pan! Where can I find that!?!?🤔
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minced mushrooms go very well with this dish
More User Perspectives
they are looking and tasting great!!!
@valanaashlie7151Yeah yeah oregano, I believe that.
@Noisy79This looks really good! Will definitely have to try it this way next time.
@IrisIngram1The wine should have gone in AFTER the tomatoes
@mgmcd1Someone from Germany made stuffed peppers and I hate stuffed peppers . Most make it like stewed tomatoes. Most people put rice, ground beef, and rice under red sauce. I hate it.
The one she made from Germany was different; I loved it. No red sauce, ground meat with ritacotta cheese, over top with Colby Jack, broccoli and cauliflower in the over with probably garlic and Parmesan cheese. It was super good. It was almost identical to lasagna stuffed peppers without the red sauce
I like how you say “there’s no superior way”. I literally learned how to cook ( Italian )watching this channel and always go here for recipes/ideas. I have my own personal way I learned watching your videos (& some others but mostly sip and feast). I also had (FBI) full blood Italian grandparents, but when Grandma was in kitchen making meatballs or making lasagna or rigatoni with sauce etc I was in other room with Grandpa watching Hee Haw or Andre the Giant….lol. Thank Goodness for James who paid attention and passed on our cultural secrets to guys like me so I could also pass to my kids. God bless you guys
@jc2091Add the baking temp and times up front in the recipe. No idea if you'll ever do so, so for the record: 375F for 25 min covered then 15 additional minutes uncovered and (optional) 2-5 more minutes on broil
@justsayin3228I just absolutely LOVE how you cook. If there's a video of you cooking something I want to make, I watch it first. Congrats on the book. Pre-ordered. Comes out on my birthday! =)
@Frannypants1I have frozen anchovies that I feed to my dogs....head and all. They a human grade.... How do I prepare/ add them?
@BrigitteTdogtrainerGreat recipe. I only changed prepping the peppers. I rubbed the halves with olive oil and baked them 10 minutes, cut side down ,in a 400° oven
@ginocanzonetta9527What if you don’t have fresh herbs
@brendacampbell180Guys, I just have to say thanks for this recipe. I made it last night, and it was better than my expectations. It was a bit challenging to make because I wasn't as prepared as you are (I thought I'd have more time to grate cheese, crush tomatoes, etc. during cooking -- I was wrong!), but now I know for next time. And next time probably won't be too far away. Sometimes I find that the effort involved in a recipe doesn't match the results, but that was not a problem with this dish. I almost ate 2 meals at once; thank goodness I had a loaf of Italian bread handy to stop me from doing it. Again, thanks from the bottom of my heart. I cook often, but it's been a while that I've had such a great experience in the kitchen, and I needed it this week.
@RabidHobbitI decided to make your stuffed pepper recipe for dinner. I make stuff peppers but have never added in the beef broth. What a game changer. My Italian mother asked me what I had changed in the recipe. I told her that you added the beef broth, so I added it. We all loved your recipe. My Mom loved your recipe so much she asked me to give it to her. Thanks for making me look good. 😄 Keep making these great recipes so I can watch and make them in Canada. Thanks again.
@brendamccowan714I like how you cut them.
@emh88612:09 actually, if it evaporates immediately, it's NOT hot ENOUGH! What causes the water droplets to bead and dance around the pan is that the pan is so hot, there's a layer of steam developing underneath each droplet of water, keeping it from immediately boiling. It's the Leidenfrost effect.
@WafflesOWNzMine came out perfect. Thank you. 🌺
@tinam.marrone5573I made this and it became a family staple. Absolutely delicious! You explain it well, entertaining, simple, perfect. Thank you!
@DMSKITTLESI made this tonight with a few changes: didn’t precook peppers, used plain tomato sauce with added onion, garlic and olive oil. Used Parmesan instead. Cooked in a 400f oven for 40min. Came out perfect!! So very good!
@jessicamolina1736GREAT VIDEO THANKS YOU GOODNESS 🌟, DAPHNE COTTON ALWAYS 💜, AWESOME
@daphnerodriguez9980Trying this for the first time tonight. Love the video
@david_wthebeardThat was painful
@adamc2837Going to try but doesn’t rice come out mushy if u cook it before?
I made your Italian baked rice
And it was mushy
Might have been me but that’s the only one of your recipes that did not come good
Luv your channel your cooking your family
Great and simple enough for me to follow ✌🏼
Do you make beef shanks dishes?
@michalrayperkins6298The kid ate it and went back for more. What else can you say?
@NutjobGTOHow hot the oven ?
@lezlyovando2536You and your anchovies...you add them to lots of your recipes like liquine and clam sauce...really bad!
@pixieray1This recipe is great! Made it tonight, and it was very delicious.
@cathylynn57I made this tonight, and it was delicious!!! Great recipe. Thanks
@cathylynn57This guy is a great cook😎😎
@mike97525Thank you. God bless you
@edwardkornuszko4083Crock pot instructions? I know I’m going to get hate but….better than takeout
@JenP-x1cI don't know. Maybe he's in high school (the taster)?
@loriroark7844I like the fact that you do this in your kitchen and you get a middle schooler to taste it for all of us! It's hilarious!
@loriroark7844You're the Bob Ross of Italian American cooking. And I mean that with the utmost respect.
@lindseycarpenter8905Leaving the stems is a no go
@MistaDontPlay34