How To Make The Best Stuffed Peppers

today we're going to make Italian stuffed peppers this is one of my favorites and my family's favorites here's all the ingredients let's get into it right now okay stuffed peppers the quintessential Italian American dish though I'm sure they make stuffed peppers in Italy as well these are large peppers and so by cutting six of them in half we have 12 half stuffed peppers they're gonna be stuffed with ground beef you can also use sausage which is really nice we did stuffed cubanella which are thinner skinned Peppers so they don't take as long to cook and we did those with sausage but this dish is going to be with ground beef so I have 80 20 ground chuck here I have one and a half pounds of that I also have four cups of marinara sauce you can literally even just open a can of high quality plum tomatoes crushed tomatoes and use that we have two cups of white rice one cup of shredded mozzarella right there one cup of beef base I'm using beef base but beef stock anything is good we want it to be like beefy you could even add things to really increase this more like anchovies or Worcestershire sauce we have a cup of finely ground pecorino Romano so that's about 90 grams worth and you want a lot of that in here for a lot of flavor and speaking of a lot of flavor we have eight cloves of garlic that I minced lots of garlic in this one you could also use onion if you like and then I have Sicilian oregano right here but you can use regular oregano or whatever type that you can find basil from my garden and parsley from my garden this is everything I might have missed like hot red pepper and olive oil you could use white wine in here too maybe we'll put a little bit in there after so what we're going to do is we have to do two things here we have to Brown the beef and we're going to par cook these Peppers you need to cook these in boiling water for eight minutes doing this step will save you a lot of time let's do that and while they're parboiling let's Brown the beef I'm gonna heat my pan up to about medium maybe a touch more than medium I'm gonna make sure it's centered on here this is a massive pan these 14 inch pans but it'll allow us to spread the beef out get a little color on it though you don't need to get color on it you really don't stainless steel needs to heat up properly before you put anything down before you put your fat down beef whatever otherwise it'll all stick taking a touch of water here and you see that how it goes like that that means it's perfect if it evaporated immediately and started smoking it would be too hot but that's pretty good here I'm just going to use a touch of olive oil [Music] okay and I'll just try to get it evenly on my pan and here's the beef I'm just gonna spread it out you could also just kind of crumble it up into pieces to get a little bit better distribution we'll just let it go for a couple minutes and we'll start turning it over all right it's been about three minutes you see a lot of brownness in the pan and all that there's a lot of fat in here so this is 80 20 beef so this thing's awesome it just it really is it makes short work of everything now you can just turn over and see like we have no sticking because we heated our pan up properly and you know you got a little bit of brown spot it's got some nice action there but not too much you know let's get over there like that that's looking good then we can back the heat off just a little bit here and let's get our garlic in [Music] so if you were going to do onions in this too then you could just do your meat first and you can remove the meat from the pan then you could add your onions wait a few minutes then put your garlic in but doing it this way the garlic will uh get cooked enough just in about a minute or two it's super fragrant and you know you don't even need to do it this way you can just put it in in the mix after there's a lot of ways to do things I hope that's the one thing you'll get from this channel is that there's no Superior way to do anything you know there really isn't so now the recipe itself the print recipe has no wine or anything but right now that would be a nice time to put a little bit and I'm going to use a little bit here do not think you have to use it you can just follow the recipe exactly as is and you will be fine okay just keep your head back so now I'm going to turn the heat up and we're just going to boil this out and we're going to be able to remove all the brown bits from the bottom of the pan I have a flat Edge spoon here so it makes it really easy to do this okay and that's all we had to do there just 30 seconds all right turn this off your meat is cooked through so now we can put our other ingredients in here and we can start tasting this we got to make this stuffing taste amazing before we dare put it in the peppers because then our Peppers won't be as good as they can be recipe calls for a quarter cup of packed basil leaves so I probably have here I probably have about that much so if I like kind of like round these up like this that's about a quarter cup of packed leaves okay and same thing for the parsley so I am using these stems here because we're braising these in the oven for like 30 or 40 minutes when you have stuff from your own garden you got to check for bugs a lot because unless you're using a lot of pesticides outside you're going to have some favorites like The Parsley worm you do not want them in your food okay so we have our herbs here the recipe calls for two and a half teaspoons of salt kosher salt let's put all this in here too it doesn't matter the order you put all these ingredients in either so we're gonna do one cup of sauce which is about two of these okay there's one and then two that's about one cup sauce one cup of beef broth or that low sodium beef base I know it's like I'm putting a ton of liquid in here right it looks like it's too much if you don't have enough liquid they're gonna dry out all right here's our two cups of white rice Peppers right here they are draining okay just let them drain like turn them upside down just let them cool a bit just so you can handle them so we can stuff them so you can see there's still a lot of liquid in there but when we put this cup of cheese in there it's gonna soak it right up that's a cup of pecorino Romano that's from the store it's low cataly brand if you can't you know buy your own block and do it just remember if you're gonna grate with a microplane you're gonna have to grate probably two cups worth to equal the one cup of the finely grated because again there's a lot of air in it too just like we were talking about the basil before same exact issue and then here I have the Sicilian oregano the flowers of the oregano I'm just going like this and I'm going to put in about two teaspoons worth just do it any way you can without getting the stems in now listen it's a little strong if you don't like it don't use it just stick to the parsley and the basil but I like all three here let's start with that much you know and that's what I'm saying let's make it taste the way you like it I'm gonna make it taste the way I like it right now so I'm going to mix this together there's one thing I forgot was the hot red pepper the recipe calls for a quarter teaspoon I don't think that's enough so I'm gonna do I'm gonna do like that like three quarter teaspoon mix it and taste it right now this is already cooked so we can just taste it very easily that is delicious all right so let's uh stuff these up set your oven to 375 degrees and set the one rack to the middle level the other one you could put towards the top because after they bake fully then you can broil them at the end to get them you know perfect so we are using a little bit more salt here if you don't want to do this you don't have to but it is an important step and really these peppers are still a little warm like I just you can run them under cold water just a bit make sure when you do that that you're turning it over you're getting all of the water out you can even take a paper towel and just go in there like that so just put in a little bit of salt in each one because the peppers are very Bland we're not going to cook them in this I actually have this over here because we're going to cook them in the sauce so I think this this is like a quarter cup this will work well do one scoop per pepper then go back do them all to even it up an ice cream scooper would probably be even better if you haven't it was a perfect amount of stuffing but I did make a mistake here I forgot to uh follow my own recipe we got to get the sauce in here there wasn't enough room to put it in so I'm just gonna remove some of the peppers so I can do this four cups of sauce we put one into the stuffing so we have the last three here depending on what type of sauce you use I'm going to recommend you use water and the recipe calls for three quarter cup of water being added in here now some people will make these with no sauce at all I do prefer sauce on with them just a little bit like you have the leftover bit at the end to spoon on top of the peppers if for some reason you have way more sauce in this just don't cover the pepper like the top of the pepper if you want to put a little bit more wine in here you could do a little bit more you could put it kind of like drizzle that in there just a little bit and that's nice going to give it a really good flavor if you don't want to use any wine don't use any and then we have the mozzarella cheese okay this is one cup of the shredded mozzarella so it's just enough to like put a little bit on each one start slow on how much you use so each each pepper gets at least a little bit of it okay and then the last thing is extra virgin olive oil just a touch on top of each one okay what I'm doing here is I'm just putting a piece of parchment paper on top that's just going to prevent the foil from sticking to the mozzarella and removing it all parchment paper I think is something that's really useful that you should have in your kitchen okay what I want to do here is I really want to get this foil tight so it's gonna steam yes the peppers that's right all right so 25 then you remove the parchment paper and the foil 15 more minutes and then if you wanted a little golden hit the broiler for two minutes okay we'll be back [Music] I have the taste tester back you haven't been here in a long time yeah everybody's like where's James he was at basketball camp right basketball camp just finished yeah so we got stuff Peppers here we do and they're going to be hot it's good yeah wait so what is it ground beef rice cheese yep I like it yeah it's like you made something like this before right yeah so I mix I make these are similar to the ones I normally make you sometimes use sausage in them I do I and I tell people I use them with uh stuffed cubanellas that's on the side too I do I do like the ground beef more you do like the ground beef more huh all right buddy well what do you want to uh give it a rating so what did you say you tried it with the basil yeah try it with the basil it's good I put basil leaves for garnish but there's a lot inside of it too yeah I'll have another bite yeah yeah I like it with the basil I want a bite this is hard I haven't done it in a long time I gave it an eight an eight okay I was a little surprised what was wrong with it and what would have gotten it uh higher so what seasoning did you put in it I did basil parsley oregano and um salt and pepper I think what would have been good is if like you added a little bit of like spice to it I put hot pepper in it like more but yeah like like so it's like a little spicy like calabrian yeah it kind of looks so you can like so it's like spicy flavored I agree with that honestly like it's it's a really good meal even with the spicy flavor I'll give it a nine because I don't know like I can't really like think about it like what else I would improve but no it's good next one is gonna be salmon oreganata James you'll see that in a couple weeks he will see that in about two hours two hours oh

Channel: Sip and Feast

Views: 271,862

Keywords: Italian stuffed peppers, sip and feast, stuffed peppers with beef and rice, ground beef stuffed peppers, how to stuff bell peppers

Id: dvVA9sOgtYw

Length: 12min 0sec (720 seconds)

Published: Thu Aug 31 2023