How To Make The Best Stuffed Peppers
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- Опубликовано: 2 окт 2024
- Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic - minced
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
1/4 cup parsley - minced
1/4 cup basil - chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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If you liked last week's riso al forno, today we used a similar combination for these classic stuffed peppers. The ingredients and print recipe are right in the description. As always, thanks for liking and sharing our videos.
I like this recipe using the Italian sauage! I might just have these tonight. ❤❤❤ Yummy 😋!! Thanks 4 the recipe and the idea 💡 for dinner/supper. My family favorites is stuffed peppers 🌶! We only use the red, orange and yellow sweet peppers. I just don't really like the green bell peppers. They are too powerful and they take over a dish/recipe and I don't like it. I'm a picky eater so I just don't buy them but guess what my husband will grow them in the garden every spring and summer til the fall 😆 🤣! He can eat them but not me!
My mom always made these with whole green peppers and the orange Mexican rice with ground beef mixed in. I like this; it's a different take and I'm looking forward to trying it. BTW, I do have one question: why do you have such an aversion to the word 'fond'? I never thought of it as a particularly _food-snobby_ word or anything like that. Is there a story behind your not liking it?
I will ABSOLUTELY be making this!!! I've never found a stuffed pepper recipe that knocked my socks off. I'm taking James' advice and stepping up the heat!
Made them today; I'm new to your channel. Absolutely delicious! Can't wait to try another recipe!
Why your "Italian stuffed peppers" recipe is almost like Turkish stuffed peppers "dolma"? With same ingredients, even herbs, except mozzarella cheese? Any source about this "Italian recipe"?
I used to use nonstick just out of fear to try something else. We got a stainless steel set recently and have been following your tips, you’ve changed the way we cook in our house! No sticking disasters yet, even with eggs! ❤
Go for a cast iron dutch oven. And you'll never go wrong.
You're the Bob Ross of Italian American cooking. And I mean that with the utmost respect.
When I'm at work, I'm cooking things like Venison Bourguignon, Salmon Coulibiac and Lapin a la Moutarde. But when I get home, I just want something like this waiting for me. Thanks S&F, you guys inspire me to cook comfort food that's delicious and REAL.
Thank you so much.
For these things you have to turn to our Italian cuisine. With all due respect to other cuisines, but when you have a delicious and classic Italian dish waiting for you at home, it's a whole other thing. 😉
@@aris1956French here, boeuf bourguignon and lapin à la moutarde are comfort food. They vastly gain from being prepared in advance and then reheated a day later. And with gratin dauphinois, heaven on earth.. However they are cold weather food. Lastly they are cheap and REAL food.
@@idreamtiwasbackatmanderley414 I live and work in the US, jsyk. Also, I didn't write "boeuf bourguignon," I wrote *venison* bourguignon. Our venison and rabbit are wild caught in the area by licensed hunters who butcher them and send them to us skinned, gutted and bled out. We cut them into primals ourselves, then dry and age the pieces in a special cooler. Our salmon is fresh caught in Alaska and our buyer sends them to us whole and unfrozen. Our mushrooms are all gathered locally. Our produce is local and organic. And the finished product looks nothing like what you'd see in a typical French home. Yes, we do prepare these ahead of time because (believe it or not) American chefs understand how to cook. So yeah, trust me, what we're serving isn't comfort food, it's a financial experience -- unless French people are paying $46 for a tiny portion of venison.
The pretentiousness of the whole experience is what tires me. Yes, I can cook all these dishes so they're quite rustic looking, but I think you missed my point entirely.
@@SuzanneBaruch Now I get your point : gentrification of food. I also detest pretentiousness related to food, wine, mineral water (!!!), etc. Pretentiousness in general is hollow and a desert for the soul.
Gotta be proud of James, he doesn’t let the fact that you’re his Dad effect his decision 👍 He seems like a thoughtful young man. I will definitely try this recipe with more 🌶️ in it 😅
I grew up eating stuffed peppers. My mother never boiled them, she fried the outsides just a bit to soften some and brown. She added breadcrumbs instead of rice. But either way, it’s a very delicious tasting dish. She would also brown some meatballs in a pan, then add tomatoe sauce, seasonings, and sliced bell peppers and simmer until done. She’d serve this with fresh and crusty italian bread. Yummmmmm! Thanks for sharing all your delicious recipes. You have a lovely family.
You should really try it with rice if you haven't, the starchy carbs really just round out the beautiful flavors, and everyones brain is hardwired to love carbs anyway.
This is hands down the best food channel on you tube.
Creative, inspiring and thoughtful.
Thankyou Sip and Feast!
Big fan from Australia 🇦🇺
Barossa
I made this recipe last night for the family and they loved it! Instead of using store bough peppers I used green pepper that are from my garden which means I skipped the boiling of the peppers step. They were awesome! Keep these Italian recipes coming! thanks again.
I love that his son rates the dishes.. he’s developing a very good palate! Kudos for including and encouraging your son to try new things..❤
I agree 👍
How did I not know about this channel? You are the real deal. My Calabrese nonna, may she rest in peace, would love you. Molto bene Paisano. Loving your cuisine and your technique.
Your son reminds me of my son's hanging around the kitchen when they were growing up. Their friends always wanted invites to dinner! The funniest thing my oldest son said to me when he was about 8 or 9 was "ma...other families eat crappy food!". I kissed his whole face...
I’m new to your channel and I love that you honor your grandmothers recipes. I was curious if you plan on doing a series of Italian desserts
You're the Bob Ross of Italian American cooking. And I mean that with the utmost respect.
Absolutely awesome! This is exactly the way my mother made them. Now, I need to make some!!
Wonderful recipe and I love that you say just adapt to your taste or use ingredients that you might have on hand ie the spices that one might prefer. I've cooked like this for years. Thank you we enjoyed this close recipe tonight!
Just made this for dinner. Used Raos marinara and Better than Bouillon beef base. Didn't have fresh herbs so used all dried herbs. Every 2 bites, my husband said, it's really, really, really good. This is a keeper recipe. Absolutely delicious! Highly recommend. Next time I might add some spicy Italian sausage into it.
Jim, parsley caterpillars add protein…they add to the “beefiness”! No need to wash any vegetable from your own garden ;)
Seriously, have loved seeing glimpses of your garden in the previous videos.
I made this tonight and it was absolutely delicious! Thank you for sharing😊
"There's no superior way to do anything"...Best line I've ever heard!!!
Made this last night and they were, by far, THE best stuffed peppers ever!
Wow! I just bought bell peppers couple of days ago. I think I’m going to make this recipe. 🫑🫑 Thank you for this vlog!😋😋😊
Made this tonight. Only thing I added was maybe a third cup or so of chopped jarred cherry pepper and a tiny splash of the vinegar, maybe a tablespoon.
I omitted the red chili's as well because I wasn't sure how spicy it would be with both. I would highly recommend trying the cherry peppers in it.
Love the recipe and the channel. Keep it going, yall.
My family loves stuffed peppers. I think some of your tips will take my recipe up a notch. Thanks!
I really like the way you and James critique the results honestly but gently.
Youre awesome! Sip and Feast has been my go to for well over a year now. Thank you for the simple videos and easy explanations. Love your family dynamic as well!
I like to use orzo instead of rice when making stuffed peppers. Thanks for the tips!
Always cool to see another approach to stuffed peppers. Thanks for sharing.
It must be incredible to regularly walk into the kitchen and sample amazing food
I'm so making this for my hubby for Father's Day on Sunday Yum! Love the wine you used also Mutua Sav Blanc is a fav of mine.
Looks good. There are many variations for this recipe.
I love stuffed peppers but I have never seen them prepared like this. I need to make them like this next time. Thank you for this video!
this looks fantastic but we are cutting down on beef so I'm going to substitute mushrooms and expect it to be fabulous. your recipes are the best
Well, I guess I know what my weekend dinners will be for this week. :D Looks absolutely amazing.
I like to drizzle olive oil on the pepper halves then roast the empty peppers for about 25-30 mins in 350° oven on an oiled sheet pan. This gives great carmelization and is much more flavorful than boiling. Recipe looks good but I don’t cook the beef before stuffing. Love your ingredients but just stuff the peppers raw and let them soak up the pepper flavor as the peppers cook. Also, chop up one pepper finely, sauté in oil and add that to the raw beef filling. Yum!
That kid is tough! I'm sure that is really good and I'm going to give it a go tomorrow night! I think it will upgrade my grandmother's canned succotash stuffed peppers, but sometimes I make those just cause they remind me of her. This is good downhome eating!
Thank you. God bless you
I’ve been par boiling peppers in the microwave. Put the cut halves in a Pyrex pie pan with about a half inch of water. Cover tightly with plastic wrap and microwave on high for 2-3 minutes. You want them to keep their bright color and just soften. Drain the water and drain the pepper halves upside down on paper towels. In less than 5 minutes they’re ready to use.
I also add fennel seed to the meat mixture.
That’s the way I park cook my peppers too!
I like that your son critiqued your meal lol.. It helps us moms out 😊
Cubanella my fav.!!!!
James never fails to surprise me and make me laugh!
Looks so good! Will try this!!!
Hope you enjoy!
These stuffed peppers look incredible!
A garden salad 🥗 & a glass of wine 🍷 would be great with this recipe! Delicious 😋!!
Par boil the peps first. I've never done that, but next time I will for sure. Great tip, thanks.
Love your channel.
Can we please get pro chef recipes?
My daughter likes peppers but didn’t like the type of stuffed peppers made by my grandmother who was from Hungary. She may actually like these. Par cooking the peppers is a game changer for me.
My Hungarian grandmother made them on top of the stove whole and taught us all how to make them. I can’t bring myself to make them any other way. I live on good memories for sustainous. ❤
@@susanmolnar9606 I like them, my daughter is allergic to paprika. This looks like a nice alternative.
@@terriyoung2389 I don’t know what I’d do if I had that unfortunate allergy. I use it in my German and Hungarian dishes. I wish her the best. ❤️
@@susanmolnar9606 me too.
I've already said it a number of times, but this is the finest cooking channel yet! I've done many of Jim's recipes and they've all been great. Just made his New England Clam Chowder and it was best I ever ate. Many, Many thanks! Stuffed peppers for tonight!
This is my new favorite channel! I sat in my hotel room & binge-watched your videos Tuesday night & all day yesterday while waiting on Idalia to come through. It was very comforting to sit & watch you cook delicious food for your family.
Hey James... Great Haircut!
I make jambalaya fairly often, now I have the urge to put it into peppers.
Sounds great!
That’s a GREAT idea! Thank you! ❤
This looks awesome love all your videos Sip and feast is my new favorite thing
Can’t wait to try it
My Mémère made stuffed cabbage leaves similar to this but not exactly the same spices. It’s more of a pain than stuffing peppers I think. These are great left over too. Been a long time since I’ve had either of them.
0:11 Of course we make it here in Italy ! This is not only an “Italian-American” dish, but a classic Italian dish, which original Italian is called....“Peperoni ripieni“, that especially here in southern Italy we have always done and we always do it.
Of course. I was being a little tongue in cheek.
Looks delicious thank you 😊
9/4/23 I know what's for supper now😊 might do the other one w/ sausage🇺🇸🍻🇺🇸
Great video! Thank you 😊
everything i want to make!!!
This is very similar to our recipe and always a happy family meal. I grill the peppers whole till the skin begins to blacken, and put them in a covered dish until cool so the steam cooks them. Poblano peppers also work well.
Awesome !!
I use the Red-Yellow-Orange Peppers. I don't halve them, leave them whole. I put hamburger and sweet Italian sausage. I mince the tops of the pepper and add in the rice meat. My family devours these. Top with grated Parm and Panko. Now I wanna make some . :)
great recipe - you are lucky - If I asked my kids would just give me 0/10 out of badness!
For some reason i put brown sugar in my sauce for stuffed peppers. I like the sweeter sauce
Thank you for this video. Made these today. Took your son’s advise and made spicer - good call. Boiling the peppers is key and better than other methods I’ve tried. Also, I added shredded zucchini to meat sauce because...have a ton of it from garden so zucchini goes in everything lately.
Amazing!! Looks so delish. James, I like spicy too! Your getting too big, 😂, thank you so much
Looks Good! 👍
Great job! I grew up with mom's stuffed peppers, but hers weren't Italian (more German). It's fun to see this take on what I'm familiar with and I'm going to try it!
I love stuffed capsic..er...peppers but I've never made them myself. I'd probably use leaner beef, and might do half beef and half sausage. I'm like James and like a bit of heat, so I'd probably up the chili flakes or use Calabrian paste.
Ur son is adorable and I would give at least a 9.5 for a rating because stuff peppers is a delicious recipe and you could have add pepper flakes to kick up the spice level he was referring too or use a hot Italian sausage. If ur gna use the ground beef/hamburger meat i would add the chili pepper 🌶 flakes or Cayenne pepper
This looks so comforting & delicious as we will be approaching Fall soon! 🍂🍁 Love your Channel so much, & love this video! ☺️
Back in the 70s my mother, who was from Maine, tried to make stuffed peppers with anchovies. They turned out horrible because she didn't use the anchovies properly and the dish was overseasoned / oversalted and inedible.
I like the way you cut the peppers, I always sliced them the other way but it makes more sense to slice them the way you did!
I cut out the stems and slice the tops, creating a bowl. Following the way my mother did it. No right or wrong way, just different techniques.
I bought a bunch of bell peppers the last time I went shopping and forgot all about them. This will be a perfect way to use them up! I'll be making a vegetarian version of this for dinner tonight. I always love your recipes! Even when I have to make substitutions (like for this one), they always turn out amazing.
It's great to hear that, thank you!
How will you make this vegetarian? I was trying to think of ways myself. Maybe lentils for beef?
@@blujay1608when I make a veggie version, I usually go with a mixture of lentils, mushrooms, and walnuts
@@blujay1608 I used 1 1/2 cups of TVP as a meat substitute and vegetarian Parmesan instead of pecorino, and it turned out really good. I like TVP for things like this that have a lot of seasonings and other strong flavors, because the TVP is like a sponge and absorbs all of those flavors. I know some people can't or choose not to eat soy, so as somebody else suggested, mushrooms (chopped small) and lentils make a great substitute as well. I've never added walnuts to that mixture, but I'm very intrigued. It sounds good.
Love your recipe. I will be adding Panko bread crumbs.
The family loved riso al forno last week...will be making this! Definitely with wine😅Thanks so much!!
So good to see James I never thought of seasoning the pepper thank you I love all the tips and these look amazing
Very very very good! I got peppers from the local farmers market and made these for Sunday dinner, didn’t have the oregano but had an Italian herb mix that did the job. Our basil is really coming on now and the dish came out well. Now trying to freeze the extras. Thanks and Bon Appetite!;)
That looks delicious! Welcome back, James, it wasn't the same without you!
First comment! Love this recipe Jim, going to make it on Labor Day.
Hope you enjoy!
I like you very much you're very good at what you do
It's just like my mom used to make it except for the mozzarella and the hot pepper. I don't think my grandpa liked mozzarella and if it was hot I wouldn't have eaten it. Hot pepper and hot sauce were on the table. I still really don't like hot much lol 😂
I'm with James...I like peppers with ground beef more. To me the Italian sausage is too overpowering and its flavor takes over! Can't wait to try these!
Salting the inside of the pepper is key! Game changer.
Congratulations - you didn't "lead" your son at all this time. Also, I'd love to hear a bit more from your wife.
I use the red or yellow peppers, the green are too bitter, great recipe
In the UK we call it "Wuster" Sauce" no need for the shire!
Wait! In a previous video you stated that you loved your 14” pan so much that you should be selling them. Now you have a new Made In pan.
I feel a partnership/collaboration/sponsorship relationship coming on.
And it’s James approved! These look absolutely delicious, I’ll be making these for dinner. Hope he enjoyed basketball camp and thank for sharing!
I’ve heard folks call these dolma. I always think of dolma as stuff grape leaves. All depends on where you come from.
Sarma - to roll - grape leaves, cabbage etc. / Dolma - to fill - pepper, tomatoes, aubergine etc...
Looks yummy. I use orzo instead of rice. It's Giada Delaurentis recipe. May be something to try as an alternative for something different.
Stuffed peppers are great. If you want to go vegetarian, mushrooms and zucchini are a great stand in IMO. We also do this with acorn squash to scoop out.
I've always used left over taco meat from the day previously to make stuffed peppers for the family. And instead of Mozzarella I use Monterey Jack cheese.
I wonder if this video is going to get a “context notification” at the top for saying we don’t want Parsley Worms in our food 😂
I know that it is an Italian recipe but I do like cheddar cheese on the top of my stuffed peppers instead of Mozzarella or Pecorino Romano cheeses
Sir, this recipe is delicious! I also made sure to have extra sauce and added more rice for leftovers (like a gumbo). 😬
Thanks for sharing this recipe!
Thank you for the sly 'how to use stainless' tip. So many people seem scared of stainless because they don't know how to use it. I only use stainless and I never wash a pan. deglaze with water at most and presto, dishes are done. They're so easy if you know how to use them properly.
The idea of stuffed peppers appeals to me but I don’t like them! Just give me the stuffing please. 😄
dad has 11 more pepper halves... takes form his kids plate! no wonder hes starving looking! jk great vid!
Reminds me of cabbage rolls.
Oh hey, old Italian lady always told me to put some salt in the bottom of the peppers to get the water out.
clickbait. there's not a single italian stuffed in any of these peppers 🤬
I can't wait to try this recipe! Suggestion: when specifying the amount of grated cheese it would be helpful to express it in terms of weight since the volume greatly depends on the fineness of the grating method. Great work! Thanks.
Hope you enjoy! The gram amounts are in the description, so for the Pecorino it's 90g and mozzarella is 100g.
@@SipandFeast Thank you! I know this will be on my menu in the next week.
Thank you all for this video. Thanks for the spice tip, James. I'll add red chili pepper flakes and/or cayenne or something when I make this recipe.
This looks so delicious! Gotta try it with the ground Turkey 👍🦃