stuffed peppers Recipe

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: ~1 hour 20 minutes

• Servings: 4 stuffed peppers (4–6 servings)

• Skill Level: Moderate

• Cuisine: American Comfort Food

• Dish Type: Main Course

 Ingredients

 For the Stuffed Peppers:

• 4 large bell peppers (red, green, yellow, or mixed)

• 1 lb (450g) ground beef (or pork/turkey)

• 1 cup cooked white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, beaten

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or Italian seasoning

• ½ cup shredded cheddar or mozzarella (optional)

• 1 tbsp olive oil

For the Brown Gravy:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups beef broth (or stock)

• ½ tsp Worcestershire sauce

• Salt and pepper, to taste

• Optional: ½ tsp onion powder or garlic powder for depth

 Equipment Needed

• Large skillet

• Mixing bowl

• Baking dish (9×9 or 9×13 inches)

• Medium saucepan (for gravy)

• Aluminum foil

 Time Breakdown

 Step-by-Step Instructions

 Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).

2. Cut the tops off the peppers and remove seeds and membranes.

3. Rub inside lightly with olive oil and set aside in a baking dish.
   (Optional: blanch the peppers in boiling water for 3–4 minutes for extra tenderness.)

 Step 2: Make the Filling

1. In a skillet over medium heat, sauté the onion in olive oil until soft (about 3 minutes).

2. Add garlic and cook another 30 seconds. Remove from heat.

3. In a large bowl, combine:

   • Ground meat

   • Cooked rice

   • Cooked onions & garlic

   • Beaten egg

   • Seasonings (salt, pepper, thyme)

   • Optional: shredded cheese

4. Mix well until fully combined.

 Step 3: Stuff the Peppers

1. Spoon the meat mixture into the hollowed-out peppers, packing firmly.

2. Place them upright in the baking dish. Add ¼ cup water or broth to the bottom of the dish to help steam.

3. Cover loosely with foil and bake for 40 minutes.

4. Remove foil and bake another 10–15 minutes to brown the tops.

 Step 4: Make the Gravy

1. In a saucepan, melt butter over medium heat.

2. Stir in flour to make a roux. Whisk constantly for 1–2 minutes until golden.

3. Slowly whisk in beef broth, stirring to avoid lumps.

4. Add Worcestershire sauce and optional seasonings.

5. Simmer 5–8 minutes until thickened. Adjust salt and pepper to taste.

Shortcut: Use a packet of brown gravy mix if you’re short on time — just reduce added salt in the rest of the dish.

 Step 5: Serve

1. Remove peppers from oven and let rest 5 minutes.

2. Spoon warm gravy over each pepper generously.

3. Serve with extra gravy on the side and garnish with chopped parsley if desired.

 Serving Suggestions

• Mashed potatoes

• Crusty bread

• Roasted green beans

• Simple garden salad

This dish is very hearty on its own but goes beautifully with starchy or fresh sides to balance the richness of the gravy.

 Tips for Success

• Blanch peppers first for a softer texture, especially for green peppers

• Don’t overfill – leave a little space to allow for expansion while cooking

• Let the filling cool slightly before stuffing to avoid steam softening the peppers too quickly

• Bake covered first, then uncovered for browning and texture

• Use high-quality beef broth for the richest gravy flavor

 Nutrition Information (Per Stuffed Pepper, Approximate)

Nutrition varies by meat, cheese, and gravy.