stuffed peppers
This recipe isn't your grandma's or your mom's. It's much more tasty & colorful... a comfort food everyone will enjoy!
yield
8 peppers
prep time
25 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For stuffed peppers
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2 1/2 cmarinara sauce
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8 lgmixed color bell peppers, top cut off, ribs removed and seeded
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1 Tbspvegetable oil
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1 1/2 cwhite onions, finely chopped
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1/2 ccelery, finely chopped
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1 tspground himalayan sea salt, or to taste and divided
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6 lgcloves garlic, pressed
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1 lb(500 g) lean ground beef
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1/2 lbhot italian sausage
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1 can(14 oz.) fire roasted diced tomatoes
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2 1/4 ccooked long rice such as basmati
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1 3/4 cparmigiano-reggiano cheese, grated and divided
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1 1/2 Tbspbasil leaves, chopped
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1 Tbsporegano leaves, chopped
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1 Tbspchopped italian parsley, plus more for garnish
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freshly ground black pepper, to taste (i always use mixed peppercorns)
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3/4 cmozzarella cheese, grated
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1 tspmild paprika, or as needed
How To Make stuffed peppers
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1In a 9 X 13 baking dish, spread marinara sauce; set aside.
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2Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
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3In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
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4Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
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5Stuff the peppers and place them in the prepared baking dish.
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6In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
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7Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife)
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8Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
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9NOTE: To obtain 2 1/4 cups cooked rice, add 3/4 cup rice with 1 1/2 cups water. Bring to a boil, cover and reduce heat to heat; cook for 12 minutes.
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10To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fBjaEnkfJRA
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Categories & Tags for Stuffed Peppers:
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