Enjoy a favorite family dinner with these Italian-American stuffed peppers prepared with ground meat, tomato sauce, rice and a cheese finish.
Stuffed peppers
If you are looking for a dish that marries tradition with a modern touch, do not look for Italian-American plush peppers beyond these peppers. By bursting with expert minced meat flavors, rich tomato sauce, rice and a perfectly melted cheese dressing, this recipe is the comfort food to its best. It comes from my friend Dyanne’s grandmother and they are the best stuffed peppers I have had. My husband Tommy said they reminded him of his uncle Ralph’s meatballs. They are also suitable for the freezer, so you can double the recipe and freeze the other half. If you want to try more, even these peppers stuffed with turkey with a Mexican turning point are incredible!
Because you will love this recipe for padded pepper
I love the way the simple ingredients can meet to create something delicious. Since my husband loves stuffed peppers, I do them quite often for dinner. That’s why you have to make these flour peppers easy a firm point in your home:
- Friendly and satisfactory: The combination of ground meat and rice provides a robust and stuffed mixture.
- Food Comfort: This dish has all the flavors that remind you of the house.
- Freezer-friendly: Double the recipe, let them cool, then freeze for a maximum of 3 months for another night when you don’t have time to cook.
- Dietary restrictions: Weight Watchers friendly, gluten -free, high proteins
If you make this recipe for healthy stuffed peppers, I would like to see it. Tag me in your photos or videos on Instagram, TiktokOR Facebook!
Ingredients you need
Full sweet peppers with an impertinent mixture, beef and rice, creates a comforting and abundant meal that makes a family dinner in the family. See the following recipe card contains the exact measurements.
- 90% lean -ground meat: I prefer to use ground meat here to maintain the traditional taste with which I grew up, but any minced meat will work. The use of lean -ground meat helps to reduce calories and fat.
- Rice: You can use any rice, but the remaining or instantaneous rice is excellent if you have little time.
- Aromatic: Finely chopped onion and garlic for flavor.
- Cheese: Mix the Roman grated pecorino with rice and beef and top each pepper stuffed with grated mozzarella. If you can’t have dairy products you can use cheese without milk or omit.
- Basil For a fresh and aromatic taste.
- Egg It binds the filling to help keep the ingredients together.
- Tomato sauce: Mix the crushed tomatoes and water (or low sodium broth) for an easy tomato sauce. Tomerosso is my goal for canned tomatoes. Marinara Jarred would also work.
- Kosher salt To season the filling of stuffed pepper and tomato sauce.
- Bell Peppers: Buy larger and more uniform peppers to make it easier to fill them and keep them standing. Choose a variety of colors or uses a whole color.
- Mozzarella Cheese: Sprinkle it at the top and let it melt before serving.
Here’s how I do stuffed peppers
If you start with cooked rice, making the filling does not require much. So, while the peppers cook, you can sit and relax while the oven does all the work. See the printable instructions in the recipe card below.
- Make the filling of stuffed pepper By combining beef, rice, onions, garlic, Roman pecorino, basil, egg, crushed tomatoes and salt in a large bowl.
- Prepare the tomato sauce: Mix the water, remaining crushed tomatoes and salt in a large hood.
- Fill the peppers With a cup of rice mixture and put them in the pot with the tomatoes. Put some sauce on each.
- Cook the stuffed peppers: Cover the pot and cook them in half-low for 35-45 minutes until the peppers are tender and the meat is cooked. Spoon more sauce on each and top with mozzarella. Cover and cook until the cheese melts.
Tips to create perfect stuffed peppers
- Pepe selection: Search for firm peppers and bright colors. Since they will be stuffed, I like to choose the large ones that are also all around.
- Should peppers be cooked before the filling? You don’t need to cook peppers first. They slowly cook on the stove while the kitchen minced meat.
- Feel the peppers: Since these are cooked in a vertical position, look for peppers who are at the bottom level on the bottom or cut a fragment from the bottom to help them raise them.
- Rice options: Use the remaining rice to accelerate the process or cook a fresh lot. Full rice or instant rice also work.
- Minced beef: I loved them with ground meat, but you can use the ground turkey or your favorite minced meat.
- Cheese choices: While Mozzarella provides a sticky consistency, you can experiment with provolone, a splash of Parmesan or omitted completely. You can also exchange Roman pecorino with Parmesan in the filling.
- Herbs: Basil Fresco offers the best flavor, but you can replace it with dried. And if you have no basil, parsley or oregano it will work.
- Sauce: Replace the crushed tomatoes and water with brass marinara or prepare the homemade tomato sauce.
Serve suggestions
These peppers filled with rice and meat are a complete meal. However, if you need to make them more stuffed, they would be excellent with a green salad or roasted asparagus.
Warehouse
- Refrigerate leftovers for 4 days.
- Tip to preparation of meals: these stuffed peppers are perfect for makeup meals. Prepare them in advance, keep in the refrigerator for a maximum of 2 days and cook when necessary, ideal for weekdays.
- Can you freeze peppers? Yes, you can freeze them for a maximum of 3 months. You can also do and freeze only the filling. When ready to eat, defrost the rice mixture during the night in the refrigerator, fill the peppers and cook according to the directions.
- How to heat: Microwave or cook the shy stuffed peppers until they are hot.
Other recipes of chillies that you will love
For more information Ideas for dinner Using the peppers, take a look at these Five delicious stuffed peppers recipes To inspire your next meal!
Product: 4 portions
Portion size: 1 pepper and sauce
- 1 pound 90% lean -ground meat
- 1½ cups partially cooked, Remaining white rice or instant rice*
- ½ cup onion, Very finely chopped
- 3 cloves garlic, Very finely chopped
- ⅓ cup Roman pecorino cheese, grated
- ¼ cup basil, chopped
- 1 large egg
- 1 Cup + 3 tablespoons crushed tomatoes, divided (I love tunerrosso)
- 1 ½ spoons Kosher salt
- 1 cup waterfall, or low sodium broth
- 4 large peppers, of various colors, top cut, sown and fed
- ½ cup Mozzarella Cheese, chopped and divided
In a large bowl add ground meat, rice, onion, garlic, Roman pecorino cheese, basil, egg, 3 tablespoons of crushed tomato and 1 occurrence of kosher salt and mix well with a fork.
Combine the remaining crushed tomato, the water and the salt remaining in the base of a large saucepan large enough to adapt to the stands standing.
Fill each pepper with 1 cup of mixture and nest the peppers stuffed in the sauce. Model a little sauce on each.
Cover and cook the peppers over medium-low heat for 35-45 minutes, until the peppers are tender and the meat is cooked in the center. Put more sauce on each and add 2 tablespoons of mozzarella on the top of each pepper, cover and cook until it melts, about 5 minutes.
Last step:
Please leave an evaluation and comment to let us know how you liked this recipe! This helps our business to thrive and continue to provide free and high quality recipes for you.- Readying rice or remaining cooked rice works in the same way.
- Regular and raw rice will work but will increase the cooking time by 20-25 minutes more.
Service: 1 pepper and sauce, Calories: 449.5 Kcal, Carbohydrates: 37.5 G, Protein: 33 G, Fat: 18.5 G, Saturated fat: 8.5 G, Cholesterol: 139.5 mg, Sodium: 750 mg, Fiber: 4 G, Sugar: 8.5 G
