How To Make The Best Stuffed Peppers

Ingredients

• 6 pieces Large Bell Peppers (cut in half lengthwise, seeds removed)
• 1.5 lb Ground Beef (80/20 chuck) (80% lean, 20% fat for juiciness)
• 4 cup Marinara Sauce (store‑bought or homemade crushed tomatoes)
• 2 cup White Rice (uncooked, long‑grain)
• 1 cup Shredded Mozzarella Cheese (low‑moisture, shredded)
• 1 cup Pecorino Romano (finely grated (about 90 g))
• 1 cup Beef Base (low‑sodium broth) (adds beefy depth)
• 0.25 cup Fresh Basil Leaves (packed, chopped)
• 0.25 cup Fresh Parsley Leaves (packed, stems removed, chopped)
• 2 tsp Sicilian Oregano (fresh leaves only)
• 0.75 tsp Crushed Red Pepper Flakes (adjust to taste for heat)
• 2.5 tsp Kosher Salt (adjust as needed)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Extra Virgin Olive Oil (for sautéing and drizzling on top)
• 2 tbsp White Wine (optional) (adds depth, can omit)
• 8 pieces Garlic Cloves (minced)

Instructions

1. Prepare and Parboil Peppers

   Slice the 6 large bell peppers in half lengthwise, remove seeds and membranes, then place the halves in a pot of boiling salted water for 8 minutes until just tender. Drain and set aside to cool slightly.

   Time: PT10M

   Temperature: boiling water

2. Brown the Ground Beef

   Heat the skillet over medium‑high, add 2 tbsp olive oil, then add the ground beef. Spread it out and let it brown without stirring for about 3 minutes, then turn and brown the other side until fully cooked.

   Time: PT7M

   Temperature: medium‑high

3. Add Garlic (and Optional Wine)

   Push the beef to the side, add the minced garlic (and 2 tbsp white wine if using). Cook 1‑2 minutes until fragrant, then stir to combine with the meat.

   Time: PT3M

   Temperature: medium

4. Create the Stuffing Mixture

   Stir in the marinara sauce, beef broth, uncooked rice, shredded mozzarella, grated Pecorino, chopped basil, parsley, oregano, crushed red pepper, salt and black pepper. Bring to a gentle simmer for 5 minutes to let the rice begin to absorb liquid.

   Time: PT5M

   Temperature: medium

5. Stuff the Peppers

   Using an ice‑cream scoop or spoon, fill each pepper half with the beef‑rice mixture, packing it lightly. The mixture should be moist; it will firm up as it bakes.

   Time: PT5M

6. Arrange in Baking Dish and Add Sauce

   Place the stuffed peppers cut‑side up in a 13×9‑inch baking dish. Pour the remaining marinara sauce (about 3‑4 cups) over the peppers, adding 3/4 cup water if the sauce is very thick. Sprinkle the remaining shredded mozzarella on top and drizzle each with a little olive oil.

   Time: PT5M

7. Cover and Bake (First Phase)

   Cover the dish tightly with a sheet of parchment paper, then seal with aluminum foil. Bake in a pre‑heated oven at 375°F for 25 minutes.

   Time: PT25M

   Temperature: 375°F

8. Uncover and Continue Baking

   Remove the foil and parchment, then bake uncovered for an additional 15 minutes so the cheese melts and the tops begin to brown.

   Time: PT15M

   Temperature: 375°F

9. Broil for Golden Finish

   Switch the oven to broil and cook for 2 minutes, watching closely, until the cheese tops are golden and slightly crisp.

   Time: PT2M

   Temperature: broil

10. Rest and Serve

    Remove the dish from the oven, let the peppers rest for 5 minutes before serving to allow the filling to set.

    Time: PT5M

Nutrition Facts

Calories

630

Protein

27 g

Carbohydrates

27 g

Fat

21 g

Fiber

5 g

Ingredient Substitutions

• Instead of Large Bell Peppers: any color bell peppers
• Instead of Ground Beef (80/20 chuck): ground turkey, ground pork
• Instead of Marinara Sauce: tomato sauce, crushed tomatoes
• Instead of White Rice: brown rice, quinoa
• Instead of Shredded Mozzarella Cheese: provolone, shredded cheddar
• Instead of Pecorino Romano: Parmesan cheese
• Instead of Beef Base (low‑sodium broth): beef stock, bouillon cube dissolved in water
• Instead of Fresh Basil Leaves: dried basil (1 tsp)
• Instead of Fresh Parsley Leaves: dried parsley (1 tsp)
• Instead of Sicilian Oregano: dried oregano (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper, hot paprika
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of White Wine (optional): additional broth
• Instead of Garlic Cloves: garlic powder (1 tsp)

Equipment Needed

• Large Pot
• Colander
• 14‑Inch Skillet or Large Sauté Pan
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Baking Dish (13×9‑inch)
• Aluminum Foil
• Parchment Paper
• Oven Mitts

Critical Steps — Do Not Skip

• Parboiling the peppers to ensure they finish cooking in the oven
• Properly pre‑heating the skillet before adding ground beef to avoid sticking
• Tightly covering the baking dish with parchment and foil to steam the peppers
• Ensuring the stuffing remains moist; adjust liquid if needed

Chef Tips from the Video

• Use an ice‑cream scoop for uniform stuffing portions
• Grate Pecorino Romano with a microplane for a fine texture that blends easily
• If you prefer a spicier kick, add a pinch of Calabrian chili paste with the garlic
• Line the baking dish with parchment before foil to prevent cheese from sticking
• Taste the stuffing before filling and adjust salt or heat as needed

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked stuffed peppers (covered with foil) for up to 2 months; bake from frozen adding 10‑15 min to cooking time.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the stuffing mixture up to step 4 and refrigerate for up to 24 h
• Parboil peppers ahead of time and store in the fridge
• Assemble the stuffed peppers, cover tightly, and freeze before baking

Frequently Asked Questions