Chef John’s Stuffed Peppers

Introduction

Craving a hearty, comforting dish that’s packed with savory flavors? What if you could create Chef John’s Stuffed Peppers in just 1.5 hours, with tender bell peppers filled with a zesty beef and sausage mixture, baked in a tangy tomato sauce? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Chef John’s Brazilian Fish Stew and My Chicken Parmesan, delivers a restaurant-quality meal perfect for family dinners, meal prep, or cozy gatherings. With its vibrant peppers, cheesy topping, and rich sauce, it’s a crowd-pleaser that’s easy to master. Ready to stuff those peppers and bake some magic? Let’s get cooking!

Overview

Chef John’s Stuffed Peppers is a main dish featuring green bell peppers stuffed with a mixture of ground beef, hot Italian sausage, rice, diced tomatoes, and Parmigiano-Reggiano, baked in a marinara and beef broth sauce. What makes it special? The combination of spicy sausage, tender rice, and tangy sauce creates a balanced, comforting flavor, while the peppers add a fresh, slightly sweet contrast. This recipe takes about 1.5 hours (25 minutes prep, 65–70 minutes cooking) and serves 8, making it ideal for a family meal or entertaining.

• Time Requirement: 1.5 hours (25 minutes prep, 65–70 minutes cooking)
• Difficulty Level: Easy (suitable for beginners)
• Servings: 8 servings (1 stuffed pepper half per serving)

Essential Ingredients

The magic of Chef John’s Stuffed Peppers lies in its fresh, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Rice

• Long Grain White Rice (1 cup, uncooked): Provides a fluffy, absorbent base for the filling.
• Water (2 cups): Cooks the rice to the perfect texture.

For the Sauce

• Onion (1, diced): Adds sweet, savory depth to the sauce.
• Olive Oil (1 tbsp): Sautés onions for a flavorful base.
• Marinara Sauce (2 cups): Forms a rich, tomatoey sauce base.
• Beef Broth (1 cup): Thins the sauce and adds savory richness.
• Balsamic Vinegar (1 tbsp): Contributes tangy, slightly sweet complexity.
• Crushed Red Pepper Flakes (¼ tsp): Brings mild, spicy warmth.

For the Peppers and Filling

• Lean Ground Beef (1 lb): Provides hearty, savory protein for the filling.
• Hot Italian Pork Sausage (¼ lb, casing removed): Adds spicy, bold flavor.
• Diced Tomatoes (1, 10-oz can): Contributes juicy, tangy texture to the filling.
• Chopped Fresh Italian Parsley (¼ cup): Adds fresh, herbaceous notes.
• Garlic (4 cloves, minced): Infuses aromatic savoriness.
• Salt (2 tsp): Enhances overall flavor.
• Freshly Ground Black Pepper (1 tsp): Adds a sharp, spicy bite.
• Ground Cayenne Pepper (1 pinch): Brings subtle heat to the filling.
• Finely Grated Parmigiano-Reggiano Cheese (1 cup, plus more for topping): Offers sharp, nutty richness.
• Large Green Bell Peppers (4, halved lengthwise and seeded): Serve as edible vessels with a sweet, fresh flavor.

Substitutions and Variations

• Green Bell Peppers: Swap with red, yellow, or orange bell peppers for sweeter flavor; use poblano peppers for a smokier taste.
• Ground Beef: Replace with ground turkey, chicken, or plant-based meat for vegetarian; adjust cooking time if needed.
• Hot Italian Sausage: Use mild sausage, chorizo, or vegan sausage; omit for less spice and increase beef to 1¼ lb.
• White Rice: Substitute with brown rice (cook 40–45 minutes), quinoa, or cauliflower rice for low-carb.
• Marinara Sauce: Use homemade tomato sauce or crushed tomatoes with 1 tsp Italian seasoning.
• Parmigiano-Reggiano: Swap with Pecorino Romano, Asiago, or nutritional yeast for vegan.
• Vegetarian/Vegan: Use plant-based meat or lentils, vegan sausage, vegetable broth, and vegan cheese; ensure marinara is vegan-friendly.
• Gluten-Free: Naturally gluten-free; ensure sausage, broth, and marinara are gluten-free certified.
• Low-Sodium: Reduce salt to 1 tsp, use low-sodium broth and marinara; add ½ tsp smoked paprika for flavor.

Optional Additions

• Veggies: Mix ½ cup diced zucchini or mushrooms into the filling, inspired by your Sausage and Veggies Skillet.
• Cheese: Add ½ cup shredded mozzarella to the filling, echoing your Four Cheese Margherita Pizza.
• Spices: Increase cayenne to ¼ tsp or add ½ tsp red pepper flakes, inspired by your Amazing Spicy Grilled Shrimp.

Step-by-Step Instructions

Making Chef John’s Stuffed Peppers is straightforward with a rice-cooking, sauce-making, stuffing, and baking process. Follow these instructions for perfect results every time:

1. Cook the Rice:
   • In a saucepan, bring 1 cup uncooked long grain white rice and 2 cups water to a boil over high heat.
   • Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20–25 minutes.
   • Fluff with a fork and set aside.
   • Tip: Rinse rice before cooking to remove starch; check at 20 minutes to avoid overcooking.
2. Preheat and Prep:
   • Preheat oven to 375°F (190°C).
   • Dice 1 onion, mince 4 garlic cloves, chop ¼ cup fresh Italian parsley, halve and seed 4 large green bell peppers, and remove casing from ¼ lb hot Italian sausage.
   • Tip: Prep ingredients while rice cooks to save time; use a sharp knife for clean pepper cuts.
3. Make the Sauce:
   • Heat 1 tbsp olive oil in a skillet over medium heat.
   • Add diced onion and cook, stirring, until it begins to soften, about 5 minutes.
   • Transfer half the cooked onion to a large bowl and set aside for the filling.
   • To the skillet, add 2 cups marinara sauce, 1 cup beef broth, 1 tbsp balsamic vinegar, and ¼ tsp crushed red pepper flakes; stir and cook for 1 minute.
   • Pour sauce into a 9×13-inch baking dish and set aside.
   • Tip: Stir sauce to blend flavors; ensure baking dish is deep enough to hold peppers and sauce.
4. Prepare the Filling:
   • In the bowl with reserved onions, combine 1 lb lean ground beef, ¼ lb hot Italian sausage, 1 (10-oz) can diced tomatoes, ¼ cup chopped parsley, minced garlic, 2 tsp salt, 1 tsp black pepper, 1 pinch cayenne pepper, cooked rice, and 1 cup finely grated Parmigiano-Reggiano.
   • Mix well with your hands or a spoon until evenly combined.
   • Tip: Mix gently to avoid compacting; ensure rice is cooled slightly to prevent cooking meat.
5. Stuff the Peppers:
   • Divide the filling evenly among the 8 green bell pepper halves, packing lightly to fill completely (about ½ cup filling per half).
   • Place stuffed pepper halves in the baking dish, nestling them into the sauce.
   • Sprinkle each pepper with additional Parmigiano-Reggiano (about 1 tsp per half).
   • Tip: Pack filling just enough to hold shape; arrange peppers upright for even cooking.
6. Bake the Peppers:
   • Cover the baking dish tightly with aluminum foil.
   • Bake in the preheated oven for 45 minutes.
   • Remove foil and bake until the meat is no longer pink, peppers are tender, and cheese is browned, 20–25 minutes more (internal temperature of filling 160°F/71°C).
   • Tip: Check at 15 minutes after removing foil to avoid over-browning; ensure peppers are soft but not mushy.
7. Serve:
   • Remove from oven and let rest for 5 minutes.
   • Serve hot, spooning sauce over each pepper half, with sides like garlic bread (inspired by your My Chicken Parmesan), a Caesar salad, or roasted vegetables, and a drink like a red wine or sparkling water.
   • Garnish with extra parsley (optional) for a fresh touch.
   • Tip: Use a spatula to transfer peppers; include sauce for added flavor and moisture.

Assembly

Assembling Chef John’s Stuffed Peppers is about creating a hearty, flavorful dish with tender peppers and a rich filling baked in a tangy sauce for a meal that’s as comforting as it is satisfying. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Cook rice for texture, build a zesty sauce for moisture, and stuff peppers with a savory filling for balance.
• Preparation Tips:
  • Cook onions just until soft to retain sweetness; blend sauce ingredients well for cohesion.
  • Mix filling thoroughly but gently to keep it light; stuff peppers evenly for uniform cooking.
  • Bake covered to steam peppers, then uncovered for a browned, cheesy top; rest briefly to set filling.
• Presentation Tips:
  • Serve in the baking dish or on plates with sauce spooned over to showcase the vibrant peppers and golden cheese, echoing an Italian-American comfort food vibe.
  • Garnish with a sprinkle of parsley or extra Parmesan for a refined, restaurant-quality look, inspired by your Four Cheese Margherita Pizza.
  • Pair with a family dinner, cozy gathering, or meal prep session for a complete dining experience, perfect for comfort food lovers or pepper enthusiasts.
  • Arrange peppers with a drizzle of sauce and a side to highlight the colorful filling and tender peppers for visual appeal.

Storage and Make-Ahead Tips

Stuffed Peppers are perfect for make-ahead meals and store well with these tips to maintain quality:

• Make-Ahead:
  • Cook rice and prep vegetables (onion, garlic, parsley) up to 1 day ahead, refrigerate.
  • Prepare sauce and filling (without stuffing) up to 1 day ahead, store separately in the refrigerator; assemble fresh.
  • Stuff peppers up to 4 hours ahead, cover, and refrigerate; bake fresh.
  • Tip: Keep components separate until assembly to preserve freshness; bake fresh for the best texture.
• Storage:
  • Store leftover stuffed peppers with sauce in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F (175°C) oven for 10–15 minutes with a splash of broth, or microwave for 2–3 minutes (texture may soften).
  • Tip: Store with sauce to maintain moisture; consume within 4 days for best quality.
• Freezing:
  • Freeze baked stuffed peppers for up to 3 months; cool completely, wrap individually in plastic wrap and foil, or use a freezer-safe container.
  • Freeze unbaked stuffed peppers for up to 3 months; assemble, wrap tightly, and bake from frozen at 375°F (190°C) for 60–75 minutes, removing foil halfway.
  • Tip: Label containers with dates; freeze with sauce for flavor; thaw in the refrigerator overnight for faster reheating.

Recipe Variations

Chef John’s Stuffed Peppers are versatile and fun to customize, drawing from your interest in bold, savory dishes like Chef John’s Brazilian Fish Stew and My Chicken Parmesan. Here are some creative twists to try:

• Spicy Stuffed Peppers: Increase cayenne to ¼ tsp and add ½ tsp red pepper flakes, inspired by your Amazing Spicy Grilled Shrimp.
• Vegetarian Stuffed Peppers: Omit beef and sausage, use lentils or plant-based meat, and vegetable broth, echoing your Sausage and Veggies Skillet.
• Mediterranean Stuffed Peppers: Add ¼ cup feta and 2 tbsp chopped olives to the filling, inspired by your Mediterranean Chicken Pasta Salad.
• Low-Sodium Peppers: Reduce salt to 1 tsp, use low-sodium broth and marinara; add ½ tsp dried oregano for flavor.
• Gluten-Free Peppers: Naturally gluten-free; ensure sausage, broth, and marinara are gluten-free certified.
• Cheesy Mexican Peppers: Replace sausage with chorizo and add ½ cup shredded cheddar, inspired by your Quick and Easy Paella.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash onion, parsley, and bell peppers thoroughly; handle raw beef and sausage with clean utensils to avoid cross-contamination; ensure meat is fresh with no odor.
• Cook Safely: Cook filling to an internal temperature of 160°F (71°C); ensure peppers are tender but not mushy.
• Prep Safely: Use a sharp knife to dice onion, mince garlic, and halve peppers; stabilize cutting board to prevent slipping.
• Cook Safely: Use oven mitts to handle hot baking dish; cover tightly with foil to trap steam; handle hot sauce carefully to avoid splattering.
• Clean Up Spills: Wipe oil, marinara, or cheese spills immediately with a damp cloth; wash skillet and baking dish in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume within 4 days to ensure quality.

Nutritional Information

Per serving (based on 8 servings, 1 stuffed pepper half):

• Calories: ~350 kcal
• Protein: ~20 g
• Fat: ~15 g
• Carbohydrates: ~25 g
• Sugar: ~5 g
• Fiber: ~3 g Note: Values are approximate and vary based on meat fat content, cheese amount, and sauce absorption. Using leaner meat or less cheese reduces fat and calories.

Conclusion

You’re now ready to create Chef John’s Stuffed Peppers that are as hearty as they are flavorful! This 1.5-hour recipe, tailored to your love for bold, savory dishes like Chef John’s Brazilian Fish Stew and My Chicken Parmesan, is perfect for family dinners, meal prep, or cozy gatherings. With its tender peppers, savory filling, and tangy sauce, this dish is a guaranteed crowd-pleaser. Feel free to tweak the spices, veggies, or cheeses to make it your own. Stuff those peppers, bake that dish, and enjoy every comforting, Italian-inspired bite. Happy cooking, and savor the stuffed pepper bliss!

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FAQs

1. Can I use different colored bell peppers?
Yes! Red, yellow, or orange peppers work well and are sweeter; adjust baking time slightly (check tenderness at 60 minutes).

2. Are these peppers very spicy?
The ¼ tsp red pepper flakes and pinch of cayenne add mild heat. Omit for no spice or increase cayenne to ¼ tsp for more kick, inspired by your Amazing Spicy Grilled Shrimp.

3. Can I make this vegetarian?
Yes! Replace beef and sausage with lentils, plant-based meat, or mushrooms; use vegetable broth and vegan cheese for vegan.

4. Why are my peppers tough?
Under-baking or thick peppers can cause this. Bake covered for 45 minutes, then uncovered for 20–25 minutes; choose medium-sized peppers for tenderness.

5. Can I make this ahead?
Yes! Cook rice, prep sauce, and filling 1 day ahead, refrigerate; stuff peppers 4 hours ahead. Bake fresh for the best texture.

6. How do I pick good bell peppers?
Choose firm, glossy green bell peppers with no soft spots or wrinkles; they should feel heavy for their size.

7. Can I prep this for meal prep?
Yes! Bake and store in the fridge for 4 days; reheat in the oven. Freeze baked or unbaked peppers for 3 months.

8. What’s the best way to store leftovers?
Store with sauce in an airtight container in the fridge for 4 days; reheat with broth; freeze baked or unbaked for 3 months.