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Stuffed Peppers
This recipe for peppers stuffed with beef and pork is Italian American grandma–approved. It's delightfully old-school—and we wouldn't have it any other way.
👥 4 Servings🔥 Cook: 30 min👤 Brad Leone📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●wooden spoon
- ●dutch oven
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–⏱️ 15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–⏱️ 3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–⏱️ 2 minutes. Season with salt and pepper.
large onion, finely chopped1
2
Mix beef, pork, and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
large onion, finely chopped1
3
Cut off bottom bumps of bell peppers to create a flat end so they can stand upright. (Don’t shave off too much or the filling will leak out.) Cut a thin slice off of stem ends of peppers to remove tops, then scoop out seeds and membranes; discard. Spoon meat mixture into peppers, pressing down on mixture to pack filling all the way to the top.
4
Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1" of pepper exposed.
tomato juice (100% juice)4 cups
5
Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake ⏱️ 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about ⏱️ 30 minutes more. Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about ⏱️ 20 minutes. Editor’s note: This recipe was originally published in February 2018. For more of our favorite bell pepper recipes, head over here →
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