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How to Make Chef John's Stuffed Peppers - A Step-by-Step Guide

Chef John's Stuffed Peppers are a delicious and hearty dish that is sure to become a family favorite. This recipe takes the classic stuffed peppers to a whole new level with a mouthwatering combination of ground beef, rice, and a flavorful blend of herbs and spices. The result is a dish that is both satisfying and comforting, perfect for a cozy family dinner or entertaining guests.

What sets Chef John's Stuffed Peppers apart from other recipes is the attention to detail and the use of...

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Ingredients

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound lean ground beef
  • ¼ pound hot Italian pork sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • ¼ cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch ground cayenne pepper
  • 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 large green bell peppers, halved lengthwise and seeded

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8

  • 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.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Make sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.
  • Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.
  • Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • 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.
  • 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 additional 20 to 25 minutes.

    • Nutrition

    377 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 52mg
    • Sodium: 1274mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 20g
    • Vitamin C: 74mg
    • Calcium: 172mg
    • Iron: 4mg
    • Potassium: 636mg

    Categories

    Stuffed recipes
    Pepper recipes
    Main recipes