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Stuffed Peppers
Updated Feb. 5, 2024
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- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
- 4large red, orange or yellow bell peppers
- 2tablespoons olive oil
- 1cup finely chopped fennel bulb (about ½ a small bulb) or celery
- 1cup finely chopped yellow onion (about 1 small)
- 3garlic cloves, minced
- 1teaspoon dried oregano
- ½teaspoon red-pepper flakes
- 1pound ground beef (at least 15 percent fat), turkey, chicken or pork
- ¾cup dry white wine, chicken broth or vegetable broth
- 1(14-ounce) can diced fire-roasted tomatoes
- 1½teaspoons kosher salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 1cup cooked white or brown rice
- ¼cup grated Parmesan
- 2tablespoons minced fresh parsley, plus more for serving (optional)
- 1cup shredded mozzarella, provolone or other semifirm cheese
Preparation
- Step 1
Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- Step 2
In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute.
- Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Step 4
Add ½ cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Step 5
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Step 6
Divide the mixture among the peppers. Pour the remaining ¼ cup wine into the bottom of the dish.
- Step 7
Wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers.
- Step 8
Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers.
- Step 9
Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown. Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
Private Notes
Cooking Notes
One of our favorites from NYT. Did I alter the recipe slightly? Yes. I'm not a robot. If you want robot recipes got to NYT Robot. Upped the parm. Upped the red pepper. Upped the garlic. Fennel held steady, even though we don't always like fennel. Keep the fennel! Made with cauliflower rice instead of reg rice. Get off my back, I'm reducing carbs so I can drink more wine. Okay fine, more whisky. Who are you my mother? If you are, I love you and I'm sorry about the thing. Delicious!
Traditionally we blanch the peppers, before halving, for a minute or two. Be sure to plunge in cold water afterwards. The peppers will still hold their shape and it helps rid the peppers of the "uncooked" taste.
This is very similar to the recipe I've used for years. I often make stuffed peppers up in bulk, then freeze individually and store in bags until I'm ready to use them. The first time I tried this, I was concerned that the peppers would get soggy, but they don't. I've also made these by cutting off the top of the peppers, rather than in half. I take them directly from the freezer, pop them into the crockpot with some broth or wine and 5-6 hours later, dinner is done.
Years ago, I discovered a recipe for “unstuffed cabbage.“ I extended the concept to create “unstuffed peppers.“ Just cut the peppers into bite-size pieces, put them at the bottom of a greased baking dish, then layer the rest of the ingredients on top and bake. Quicker to prepare, easier to serve up and eat, and just as delicious.
For the two of us, I used two medium-sized peppers, 1/2 pound ground lamb, about about 3/4 cup Rao's marinara instead of the can of tomatoes. Tasted great (topped with some grated pecorino locatelli). Served with a small portion of spaghetti lightly coated with more marinara and sauteed mushrooms. Peppers held together and were cooked.
I have frozen these after baking. Defrosted in the refrigerator and baked, uncovered, for about 20 minutes.
No need to blanch peppers. They cook fully in the time allotted. I used Italian sausage and added bread crumbs in the filling to make sure the consistency wasn't too runny, and also added bread crumbs on top with the cheese at the end.
Italian sausage adds so much more flavor than ground beef.
I cut the peppers lengthwise, then roast them under the broiler until slightly chard on both sides. This works best for me flavor-wise
Italian Green Peppers (like my momma used to make:) 4 large Green Bell peppers, 8 eggs. Italian breads crumbs or seasoned bread crumbs Parmesan cheese. Cut and seed peppers into haves, fry both sides in olive oil until both sides are soft & blackened) (about 15 min.) mean while, beat eggs, mix with bread crumbs and Parmesan cheese until thickened. Pour into the opened 1/2 of pepper, fry medium heat, flip over and cook until face golden brown. Make a sandwich , topped topped with tomato slices!
Wow! So good and so simple. Subbed Impossible Burger Meat and couldn’t even tell the difference. The broth you get at the bottom of the baking dish is the hidden gem in this recipe!
Replaced meat with black beans to make it vegetarian! Worked out solidly
. I often make stuffed peppers up in bulk, then freeze individually 7 store in bags until I'm ready to use them. The first time I tried this, I was concerned that peppers would get soggy, but they don't. I've also made these by cutting off the top of the peppers, rather than half. I take them directly from freezer, pop them into crockpot with some broth or wine and 5-6 hours later, dinner is done. OR I have baked & frozen. Defrosted in refrig, then baked uncovered 20 min.
Quarantine Special.Using a mixture of left over shredded roasted chicken legs from a store bought roast chicken, leftover brown rice from a Chinese take out meal, sautéed onion in olive oil, 3/4 can condensed tomato soup, dried basil, dried oregano for filling 2 pre boiled green peppers cut in half I made myself 4 meals. Diluted remaining soup with water to pour over and under the peppers. Baked about 20 minutes covered, uncovered, topped with shredded mozzarella, baked another 5 minutes or so.
These peppers are the absolute BEST! Followed the recipe as written and the peppers were tender and the filling juicy and extremely flavorful. As another reviewed noted, the pan sauce was to die for. This is a winner for any occasion!
Looks like all the reviews are from years past. These are delish..... Since we are two, I baked all and froze half. Last night took out the frozen ones thawed and baked until heated through and they tasted like fresh. Now I'm going to double the recipe and have three meals in the fridge.
May I offer you chorizo for the meat portion? Spices already added for convenience and throw more garlic in for good measure. Also made this with spicy black beans and leftover coconut rice cuz we had it on hand. DELISH.
We always made stuffed Green Peppers with a tomato based sauce. We started making these. They take a little more prep work but the flavor is well worth the extra effort. One of my favorite recipes!
Doesn’t keep well for meal prepping. Instead prep filling and cook for dinner nightly.
I make these a lot for others. Sometimes with lean ground beef and sometimes with ground chicken. I add a little panko to the filling and a little bit to the cheese topping mix. Often use 5 peppers and add just a little more rice. My friends who don't cook love these for a care package. I bake them, then when cooled wrap them individually and freeze on a tray before putting into a gallon freezer bag. Then they oy need a microwave for lunch or dinner. I enjoy making them with red, yellow & orange
Delicious, and very filling. Prep takes some time.
Second time making this recipe. I used ground turkey and chopped pancetta plus everything in the recipe. So good. My husband said it was the best yet!
This was the second time I’ve made this and it was better this time. Added more Parmesan and mozzarella. Added more red pepper flakes and a lot more wine, mostly at the bottom of the pan during the cooking process. Sooooo good.
I love this recipe and the lovely music in the video. I have used Napa cabbage as an alternative to the fennel. And instead of yellow onion, scallions; instead of rice, ground baby Bella mushrooms; instead of fire roasted tomatoes, tomato sauce -just a dollop on each pepper in the pan rather than mixed in. I also prefer to roast my peppers sprayed with olive oil adding salt and pepper for about 40 minutes before adding the mixture. All delicious.
This is delicious! Had beautiful big peppers from the garden. Never put fennel in stuffed peppers before, but I love fennel so why not. And I had half a bulb leftover. Used what I had so proportions weren’t perfect, but dinner was, with sliced garden tomatoes! Yum
Wow! This is by far the best stuffed peppers recipe I’ve ever tasted. Thanks so much. My only alterations: precooked brown rice from the grocery (vs fixing my own) and adding one tablespoon of tomato paste with the canned tomatoes.
This dish was so delicious— the fennel is fantastic. These also keep surprisingly well for meal prep. I just reheated one or two under the broiler throughout the week.
The beef filling is over the top! It’s tasty and has a slight kick to it. I had only two large peppers (four halves) so half of the filling is on reserve for a second meal in the near future.
We used poblanos, a can of Ro-tel tomatoes & chilis, and ground pork for these peppers. Followed recipe otherwise.
Mine is similar except I use ground lamb, and oatmeal instead of rice. Also, I cut off the top of the pepper and fill it rather than cutting it in half.
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