Chef John's Stuffed Peppers
This is the best stuffed peppers recipe, easy and delicious. Its roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
- 1cup uncooked long grain white rice
- 2cups water
- 1onion, diced
- 1tablespoon olive oil
- 2cups marinara sauce
- 1cup beef broth
- 1tablespoon balsamic vinegar
- ¼teaspoon crushed red pepper flakes
- 1pound lean ground beef
- ¼pound hot Italian pork sausage, casing removed
- 1(10 ounce) can diced tomatoes
- ¼cup chopped fresh Italian parsley
- 4cloves garlic, minced
- 2teaspoons salt
- 1teaspoon freshly ground black pepper
- 1pinch ground cayenne pepper
- 1cup finely grated Parmigiano-Reggiano cheese, plus more for topping
- 4large green bell peppers, halved lengthwise and seeded
Step 1Bring 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.
Step 2Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Step 3Make 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.
Step 4Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.
Step 5Pour sauce mixture into a 9x13-inch baking dish and set aside.
Step 6Combine 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.
Step 7Place 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.
Step 8Remove 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.