Stuffed Peppers Recipe (2024)

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.

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.

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.

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.

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!

I cut the peppers lengthwise, then roast them under the broiler until slightly chard on both sides. This works best for me flavor-wise

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!

. 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.

Replaced meat with black beans to make it vegetarian! Worked out solidly

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!

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.

BOMB! I didnt use rice and it worked great

This worked well with beyond meat too!

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.

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.

Added black beans!

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.

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.

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.

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.

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!!

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.

I used buckwheat instead of rice and added mushrooms and zucchini! Swapped the mozzarella for cheddar because it’s my favorite cheese. Delightful!

I used leftover chicken and a tin of black beans in place of the beef, and tex-mex spice mix heavy on chili powder. Omitted the parmesan. Excellent!

Brown the meet first if you want the option of removing some of the fat, you can add it back before stuffing. Pre-cooking is undoubtedly one reason the end result isn't bound together like a meatball. There's a lot more liquid in the mix from the tomatoes so that could prevent it from binding too. Delicious, just a different aesthetic.I added a tomato sauce prior to baking (no mozzarella) : sauteed garlic1/2 c white wine and reducecan of tomato sauce2 Tb of parsleysimmer for 20 min