Sarra This Ina Garten Stuffed Peppers recipe is a hearty and flavorful recipe, which is made with ground beef and bell peppers. It’s the perfect weeknight dinner, ready in about 1 hour.
Jump to RecipeIna Garten Stuffed Peppers Ingredients
- 4 medium bell peppers (any color)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 cup cooked white or brown rice
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
How To Make Ina Garten Stuffed Peppers
- Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Bring a large pot of water to a boil and blanch the peppers for 2-3 minutes. Remove them from the water and set them aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Filling: Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned. Drain any excess fat.
- Combine the Filling: Stir the cooked rice, tomato sauce, oregano, salt, and pepper into the meat mixture. Let it simmer for a few minutes for the flavors to combine.
- Stuff the Peppers: Arrange the blanched peppers upright in a baking dish. Spoon the filling evenly into each pepper.
- Bake the Peppers: Top each stuffed pepper with a generous sprinkle of shredded cheese. Cover the baking dish with aluminum foil and bake for 30 minutes.
- Melt the Cheese and Serve: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the peppers rest for a few minutes, then garnish with fresh parsley and serve hot.
Recipe Tips
- How to get tender peppers? Blanching the peppers in boiling water for a few minutes before stuffing them is the key. This step softens them slightly and ensures they will be perfectly tender after baking, not crunchy.
- How do I get a golden, cheesy top? Keep the peppers covered with foil for the initial baking time to steam them and cook the filling through. Removing the foil for the last 10 minutes allows the cheese to melt beautifully and get golden brown.
- How can I add extra texture? For a crunchy topping, you can mix 1/4 cup of panko breadcrumbs with a tablespoon of olive oil and sprinkle it over the cheese before the final 10 minutes of baking.
- Why should I use firm peppers? Choose peppers that are firm, fresh, and have a stable base. This ensures they will stand up straight in the baking dish and hold the hearty filling without collapsing.
What To Serve With Stuffed Peppers
This is a well-rounded meal on its own, but it pairs nicely with these simple sides.
- A crisp green salad with a light vinaigrette
- Warm, crusty bread to soak up any extra sauce
- Creamy mashed potatoes
- Roasted asparagus or green beans
How To Store Stuffed Peppers
- Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Stuffed peppers freeze very well. You can freeze them cooked or uncooked. Wrap each pepper individually in plastic wrap and foil, then place in a freezer bag. They can be frozen for up to 3 months.
- Reheat: Reheat in a 350°F (175°C) oven until warmed through. If reheating from frozen, add extra time.
Stuffed Peppers Nutrition Facts
- Calories: ~450 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 35g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The key is to not overcook them. Blanching them first gives them a head start, so they don’t need as long in the oven. Following the baking times and uncovering at the end will result in a tender, not soggy, pepper.
Yes, this is a great make-ahead meal. You can fully assemble the stuffed peppers, cover the dish, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since they will be cold.
Absolutely. To make vegetarian stuffed peppers, simply replace the ground meat with cooked lentils, black beans, or finely chopped mushrooms for a delicious and hearty plant-based filling.
Try More Recipes:
Ina Garten Stuffed Peppers Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes40
minutes450
kcalA classic comfort food dish featuring tender bell peppers filled with a savory mixture of ground beef, rice, and tomato sauce, topped with melted cheese.
Ingredients
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4 medium bell peppers
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1 tbsp olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 lb ground beef
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1 cup cooked rice
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1 (15-oz) can tomato sauce
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1 tsp dried oregano
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1 tsp salt
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½ tsp black pepper
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1 cup shredded cheese
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2 tbsp fresh parsley, for garnish
Directions
- Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds, and blanch for 2-3 minutes.
- Sauté onion and garlic in olive oil. Add ground beef and cook until browned.
- Stir in cooked rice, tomato sauce, and seasonings.
- Fill the blanched peppers with the meat mixture and place them in a baking dish.
- Top with shredded cheese, cover with foil, and bake for 30 minutes.
- Uncover and bake for another 10 minutes until the cheese is golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- Blanching the peppers before stuffing ensures they will be tender, not crunchy.
- Use firm, fresh peppers that can stand upright in the baking dish.
- Don’t overfill the peppers; leave a little space for the cheese topping.
- For a vegetarian option, replace the ground meat with cooked lentils or mushrooms.
