By Lidey Heuck
Updated Feb. 5, 2024
- Total Time
- 1¼ hours
- Rating
- 4(4,901)
- Notes
- Read community notes
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
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Ingredients
Yield:6 to 8 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
776 calories; 68 grams fat; 21 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 14 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 584 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
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.
Ratings
4
out of 5
4,901
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Private Notes
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Cooking Notes
David
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!
Melva L
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.
Adding to the regular rotation!
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.
Es
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.
Dj
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.
BBLRN
I have frozen these after baking. Defrosted in the refrigerator and baked, uncovered, for about 20 minutes.
Bob
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.
Loriltx
Italian sausage adds so much more flavor than ground beef.
Johnny Ventura
Italian Green Peppers(like my momma used to make:)4 large Green Bell peppers, 8 eggs.Italian breads crumbs or seasoned bread crumbsParmesan 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!
Allie
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!
ChefLarryDee
I cut the peppers lengthwise, then roast them under the broiler until slightly chard on both sides. This works best for me flavor-wise
Marie Marrs
. 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.
MK Thyfault
Replaced meat with black beans to make it vegetarian! Worked out solidly
FLS
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.
Harriet M.
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!
CG
I used Impossible ground beef to make this dish vegetarian and omitted the precooked rice because I didn’t have any. Other than that I followed the directions exactly and it was really good!
Harbor Diner
Peppers needed to be seasoned in advance, and will try a quick char next time. Didn't have fennel so used celery and added fennel seeds to filling, along with jalapenos. Also used left over farro instead of rice, and will do that again. Needed just a little more zing for us.
Kris
OK, don’t shoot me! I used red and yellow peppers and leftover Cincinnati chili as a quick mid-week meal. I try to use leftovers and this seemed like a good idea. I have made the recipe as called for also. A good supper.
no rice
BOMB! I didnt use rice and it worked great
Jeff A
This worked well with beyond meat too!
Ryan
Good recipe. Should’ve told us earlier to start cooking rice. That’s a 40 minute process in many kitchens. Meat and veggies were nearly done by the time I saw that direction.
@soundofharps
I couldn’t find fennel in the store but even without it, this recipe was a hit. Even my kids gobbled it down. We used the ground Wagyu from Costco so it was fatty and oh so tasty. Other than the lack of fennel, we followed the recipe exactly. No changes recommended! Delicious.
Lauren
Added black beans!
Lissa
Great recipe! My husband is diabetic so I only used a half cup of brownie rice. As a big carb person I don't miss the missing rice at all! Next time I might add a small amount of eggplant just to trick my husband into some more veggies.
Review
To be honest, I’ve made stuffed peppers many times, and I truly believe this recipe needed a lot of help. We ended up having to do a lot of different seasonings in the ground beef and even though I almost never cooked with salt heavily, it really needed salt in a pretty bad way. If I were to do this recipe again, I would probably add in some sort of homemade chicken or beef stock to help bulk this up.
Sherri
I didn't have fennel so used shallots. Also didn't have fire-roasted tomatoes so used Cento roma tomatoes. Served the peppers without tomato sauce. They were the best we've ever had. Simple and so delicious.
Carolyn R
This recipe is stellar. Use fennel if you can but celery works if not. I use a spoon to remove the pith from the hard to reach ribs, a grapefruit knife works well too so as not to stab through the pepper. This is on our monthly rotation.
Gnightgracie
Fab recipe that I tweaked, as others have done, by doing half lean ground beef and mild Italian sausage. Used Rao’s marinara ~7fl oz worth, added a titch of smoked paprika to add a hint of smokiness in place of fire roasted tomatoes. Topped with shredded mozzarella (might as well make this comfort dish as cozy as it can be). Casual dinner party worthy in my books. It’s a keeper!!
Gnightgracie
Oops…an important detail…I halved the recipe ingredients, using 2 peppers, halved horizontally, and the 7 fluid oz of Rao’s marinara. Perfect for two for dinner.
Val
I used buckwheat instead of rice and added mushrooms and zucchini! Swapped the mozzarella for cheddar because it’s my favorite cheese. Delightful!
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