Stuffed Peppers
Updated February 4, 2024
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about ½ a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
¾ cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
¼ cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese
Nutritional analysis per serving (6 to 8 servings)
30 grams carbs; 77 milligrams cholesterol; 776 calories; 29 grams monosaturated fat; 14 grams polyunsaturated fat; 21 grams saturated fat; 68 grams fat; 3 grams fiber; 584 milligrams sodium; 9 grams protein; 3 grams sugar
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.
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Preparation
- 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.
Private Notes
Comments
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.
I wanted to try ground turkey… pffft! Good thing I added about a half pound of ground sausage. Everything else was as written. I guess if you have meat requirements, it would be ok. Next time: ground beef!
Added some cracker crumbs and a can of chickpeas. Love the fennel.
Great dish. My wife declared it a keeper. However, the rice came out slightly undercooked. Why would that be? Next time, I'm considering cooking the rice first and then incorporte it with the stuffing.
@Al Brosseau the recipe specifies using already cooked rice! But I was wondering if the liquid / cooking time would suffice to cook raw rice. Looks like the answer is no!