Stuffed Peppers
Updated Feb. 5, 2024
- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 4large red, orange or yellow bell peppers
- 2tablespoons olive oil
- 1cup finely chopped fennel bulb (about ½ a small bulb) or celery
- 1cup finely chopped yellow onion (about 1 small)
- 3garlic cloves, minced
- 1teaspoon dried oregano
- ½teaspoon red-pepper flakes
- 1pound ground beef (at least 15 percent fat), turkey, chicken or pork
- ¾cup dry white wine, chicken broth or vegetable broth
- 1(14-ounce) can diced fire-roasted tomatoes
- 1½teaspoons kosher salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 1cup cooked white or brown rice
- ¼cup grated Parmesan
- 2tablespoons minced fresh parsley, plus more for serving (optional)
- 1cup shredded mozzarella, provolone or other semifirm cheese
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
776 calories; 68 grams fat; 21 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 14 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 584 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- Step 2
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute.
- Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Step 4
Add ½ cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Step 5
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Step 6
Divide the mixture among the peppers. Pour the remaining ¼ cup wine into the bottom of the dish.
- Step 7
Wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers.
- Step 8
Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers.
- Step 9
Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown. Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Private Notes
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Cooking Notes
David
One of our favorites from NYT. Did I alter the recipe slightly? Yes. I'm not a robot. If you want robot recipes got to NYT Robot. Upped the parm. Upped the red pepper. Upped the garlic. Fennel held steady, even though we don't always like fennel. Keep the fennel! Made with cauliflower rice instead of reg rice. Get off my back, I'm reducing carbs so I can drink more wine. Okay fine, more whisky. Who are you my mother? If you are, I love you and I'm sorry about the thing. Delicious!
Melva L
Traditionally we blanch the peppers, before halving, for a minute or two. Be sure to plunge in cold water afterwards. The peppers will still hold their shape and it helps rid the peppers of the "uncooked" taste.
Adding to the regular rotation!
This is very similar to the recipe I've used for years. I often make stuffed peppers up in bulk, then freeze individually and store in bags until I'm ready to use them. The first time I tried this, I was concerned that the peppers would get soggy, but they don't. I've also made these by cutting off the top of the peppers, rather than in half. I take them directly from the freezer, pop them into the crockpot with some broth or wine and 5-6 hours later, dinner is done.
Dj
Years ago, I discovered a recipe for “unstuffed cabbage.“ I extended the concept to create “unstuffed peppers.“ Just cut the peppers into bite-size pieces, put them at the bottom of a greased baking dish, then layer the rest of the ingredients on top and bake. Quicker to prepare, easier to serve up and eat, and just as delicious.
Es
For the two of us, I used two medium-sized peppers, 1/2 pound ground lamb, about about 3/4 cup Rao's marinara instead of the can of tomatoes. Tasted great (topped with some grated pecorino locatelli). Served with a small portion of spaghetti lightly coated with more marinara and sauteed mushrooms. Peppers held together and were cooked.
BBLRN
I have frozen these after baking. Defrosted in the refrigerator and baked, uncovered, for about 20 minutes.
Bob
No need to blanch peppers. They cook fully in the time allotted. I used Italian sausage and added bread crumbs in the filling to make sure the consistency wasn't too runny, and also added bread crumbs on top with the cheese at the end.
Loriltx
Italian sausage adds so much more flavor than ground beef.
ChefLarryDee
I cut the peppers lengthwise, then roast them under the broiler until slightly chard on both sides. This works best for me flavor-wise
Johnny Ventura
Italian Green Peppers (like my momma used to make:) 4 large Green Bell peppers, 8 eggs. Italian breads crumbs or seasoned bread crumbs Parmesan cheese. Cut and seed peppers into haves, fry both sides in olive oil until both sides are soft & blackened) (about 15 min.) mean while, beat eggs, mix with bread crumbs and Parmesan cheese until thickened. Pour into the opened 1/2 of pepper, fry medium heat, flip over and cook until face golden brown. Make a sandwich , topped topped with tomato slices!
Allie
Wow! So good and so simple. Subbed Impossible Burger Meat and couldn’t even tell the difference. The broth you get at the bottom of the baking dish is the hidden gem in this recipe!
MK Thyfault
Replaced meat with black beans to make it vegetarian! Worked out solidly
Marie Marrs
. I often make stuffed peppers up in bulk, then freeze individually 7 store in bags until I'm ready to use them. The first time I tried this, I was concerned that peppers would get soggy, but they don't. I've also made these by cutting off the top of the peppers, rather than half. I take them directly from freezer, pop them into crockpot with some broth or wine and 5-6 hours later, dinner is done. OR I have baked & frozen. Defrosted in refrig, then baked uncovered 20 min.
FLS
Quarantine Special.Using a mixture of left over shredded roasted chicken legs from a store bought roast chicken, leftover brown rice from a Chinese take out meal, sautéed onion in olive oil, 3/4 can condensed tomato soup, dried basil, dried oregano for filling 2 pre boiled green peppers cut in half I made myself 4 meals. Diluted remaining soup with water to pour over and under the peppers. Baked about 20 minutes covered, uncovered, topped with shredded mozzarella, baked another 5 minutes or so.
Harriet M.
These peppers are the absolute BEST! Followed the recipe as written and the peppers were tender and the filling juicy and extremely flavorful. As another reviewed noted, the pan sauce was to die for. This is a winner for any occasion!
Grant
Mine is similar except I use ground lamb, and oatmeal instead of rice. Also, I cut off the top of the pepper and fill it rather than cutting it in half.
Anne
I don't use white rice in my stuffed peppers - I prefer brown rice for it's nutty texture. I also like to add sunflower seeds and a handful of grated cheese for protein, as well as grated carrot thinly sliced celery and onion. I'll add mince if I'm not feeding my vegetarian daughter. I also pour a bottle of sugo over the top and sprinkle more grated cheese. It freezes well, particularly if you freeze it before the final bake.
Abbey
Simple and delicious!
ann j
Made with pork & brown rice: doubled garlic, oregano, parsley & red pepper flakes.
kim_in_mn
This is a keeper. I followed the recipe exactly. I used picante provolone for the topping because I had some that needed to be used. I was looking for a ground beef recipe this morning and this was saved in my recipe box.
Rachel
Very tasty and possible to fill 6 peppers cut into halves. That's what fits in a 9x13. Extra oregano, salt, ground black pepper needed
beginner
Longer to make than I expected. I took 2 1/2 hours, start to serve. Loved the filling, I'd gladly put it in a burrito. The peppers didn't add much but color.
Sue S
Oh Yummmm...this is a great recipe...and I had a lot of stuffing left over. I wish that I would of had the fennel and the wine, because I'm sure that would of knocked it out of the ballpark.
Barb
Delicious.. and of course I tinkered. Added Cento tomato paste with the fire roasted tomatoees. Sometimes i also use Poblano peppers in addition to bell. Overall a very good recipe!
Jean
I made this with ground pork and it was quite tasty. I did have to extend the cooking time for the peppers to be cooked through. You might give yourself an extra 15 minutes.
Katie Baldwin Eng
This is a keeper. Should have 5 stars.
BB
I loved this dish. I opted for celery instead of fennel as I had it on hand. I only had san marzano tomatoes in a can, so I used those and added 1 tsp of chipotle tabasco to add some smokiness. It came out great. I also used 93% lean beef because I had it on hand, but I added 2 T of butter to the beef. This is a keeper for me as it is delish, easy, and malleable which make it work for a weeknight dinner on many levels.
CG
I used Impossible ground beef to make this dish vegetarian and omitted the precooked rice because I didn’t have any. Other than that I followed the directions exactly and it was really good!
Harbor Diner
Peppers needed to be seasoned in advance, and will try a quick char next time. Didn't have fennel so used celery and added fennel seeds to filling, along with jalapenos. Also used left over farro instead of rice, and will do that again. Needed just a little more zing for us.
Kris
OK, don’t shoot me! I used red and yellow peppers and leftover Cincinnati chili as a quick mid-week meal. I try to use leftovers and this seemed like a good idea. I have made the recipe as called for also. A good supper.
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