Description

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.

Ingredients

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.