Stuffed Peppers
This recipe isn't your grandma's or your mom's. It's much more tasty & colorful... a comfort food everyone will enjoy!
Prep Time20 minutes mins
Cook Time1 hour hr 20 minutes mins
Passive Time10 minutes mins
Total Time1 hour hr 50 minutes mins
Servings: 8 peppers
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Beef, Comfort Food, Gluten Free, Pork, Vegetables
- 2 1/2 cups marinara sauce see Recipe
- 8 large mixed color bell peppers, tops cut off, ribs removed and seeded
- 1 tbsp. vegetable oil tips & tricks
- 1 1/2 cups white onions, finely chopped
- 1/2 cup celery, finely chopped tips & tricks
- 1 tsp. ground Himalayan sea salt, or to taste and divided
- 6 large cloves garlic, pressed
- 1 lb. (500 g) lean ground beef
- 1/2 lb. hot Italian sausage see Recipe
- 1 can (14 oz.) fire roasted diced tomatoes
- 2 1/4 cups cooked long grain rice such as basmati (3/4 cup uncooked rice in 1 1/2 cups water)
- 1 3/4 cups Parmigiano-Reggiano cheese, grated and divided
- 1 1/2 tbsp. basil leaves, chopped tips & tricks
- 1 tbsp. oregano leaves, chopped
- 1 tbsp. chopped Italian parsley, plus more for garnish tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3/4 cup Mozzarella cheese, grated tips & tricks
- 1 tsp. mild paprika, or as needed
In a 9x13 baking dish, spread marinara sauce; set aside. Preheat oven to 375ºF.
Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms flat if the peppers are not sitting straight; set aside.
In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds. Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, hot Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary. Stuff the peppers and place them in the prepared baking dish.
In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Lightly grease some foil and cover the peppers, forming a tent to prevent the foil from touching the cheese topping.
Transfer to the preheated oven and bake for 45 minutes.
Remove the foil and bake for an additional 30 minutes or until the peppers are soft (test with a pointy knife) and the cheese is melted.
Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.