Stuffed peppers bring back memories of being a child and my mom cooking them for dinner. It’s one of those warm, cozy meals perfect for winter. And it’s easy to vary the ingredients in stuffed peppers. I eat little red meat, but I can substitute ground turkey or ground chicken and still have tasty stuffed peppers.
Alessandra has some tips in her video, such as cutting up the tops of the peppers and adding them to the browned meat. And before adding the stuffing, have you ever flavored the peppers? I haven’t! Alessandra suggests a salt and olive oil rub.
Once the peppers are stuffed, Alessandra puts aluminum around the peppers to help them stand up. Why didn’t I think of that as my stuffed peppers were listing to the side?
Once stuffed, Alessandra adds a last touch – she sprinkles bread crumbs to the top of the mixture to give it a nice crust. I love this idea because I like crusty toppings!
Enjoy this recipe and let us know what variations work for you!
Italian Stuffed Peppers with Beef and Rice
6 medium-size peppers red, orange, or yellow (try to get a similar size for even cooking)
1 small onion chopped
1 clove of garlic chopped
1 lb of chopped meat beef (450 grams)
1 1/2 cups of long grain rice (Arborio or jasmine rice is ok too)
1 cup passata di Pomodoro (240 ml)
5 tbsp Extra virgin olive oil, more for rubbing on the peppers and drizzle on top once stuffed
1/4 cup white wine
1/4 cup bread crumbs
1/2 cup Parmigiano Reggiano grated cheese (or Parmesan)
1/2 lb of mozzarella cubed
Small bunch fresh basil
Fresh cracked pepper to taste
Step 1 – Wash and dry the peppers. Cut the top part off where the stem is and remove the flesh around the stem. Chop in small pieces.
Step 2 – Rub your peppers with olive oil and salt inside and out. Set aside and start the stuffing.
Step 4 – In a pot filled with water and salt bring to boil and cook your rice about 3/4 done. Drain and set aside.
Step 4 – In a large sauté pan add 5 tbsp of oil and onion. On medium heat sauté until golden. Now add garlic and the pieces of peppers you removed from the stem
Step 5- Continue stirring. Add your chopped meat and mince with your wooden spoon so it doesn’t become lumpy.
Step 6 – Once the meat is browned add 1/2 cup white wine and let it evaporate.
Step 7- Add the passata and lower your heat and adjust the salt. Let it cook for 20 minutes and let it cool
Step 8- Combine the meat mixture with the rice, add the mozzarella, Parmigiano Reggiano cheese, chopped fresh basil, and fresh cracked pepper
Step 9 – Stir until well combined and use the mixture to fill your peppers to the top.
Step 10 – Place in a baking tray stuffing on top. Drizzle with extra virgin olive oil and sprinkle with bread crumbs. Add 1/2 water to the bottom of the tray.
Final Step- Bake at 350 for one hour or until you see the pepper is cooked.
Watch the video here:
Angela DiCicco, The Italian Grandmama
I am Italian American, second generation. After arriving from Italy, my relatives settled in Philadelphia, PA where I grew up surrounded by aunts, uncles, grandparents and cousins living within three blocks of us. It was a wonderful upbringing and I have warm memories of our Italian neighborhood.
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