Spring

Best Stuffed Peppers

February 23, 2016
4 Ratings
Photo by Dana Sandonato
Author Notes

These are hands down the best stuffed peppers out there. Your choice of ground meat mixed with sweet sausage creates a perfect balance of flavor. I've been told this recipe has converted some who previously claimed to dislike stuffed peppers. That's always good news! —Dana Sandonato

  • Prep time 10 minutes
  • Cook time 1 hour
  • Makes 8
Ingredients
  • 4 large bell peppers, gutted and halved
  • 1 tablespoon canola oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon ground black pepper
  • 1 pound ground meat (turkey, chicken, or beef)
  • 1 pound sweet longanisa sausage (can use honey garlic, or any sweet sausage, as a substitute)
  • 2 cloves of garlic, minced
  • 1 cup diced mushrooms, drained
  • 1 cup mushrooms, diced
  • 1 cup tomato sauce
  • 1 cup Minute Rice
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • Fresh parsley for garnish
In This Recipe
Directions
  1. Heat grill on high heat.
  2. Place halved peppers on grill and grill until slightly charred with grill marks - approx. 5 minutes a side.
  3. Remove from grill and place on a plate. Set aside.
  4. In a large skillet, heat cooking oil.
  5. Add minced garlic and saute until fragrant; make sure not to brown the garlic.
  6. Add the ground beef (or chicken/turkey) and the sausage. (If the sausage was in casing, make sure you squeeze it out of it's casing).
  7. Add the onion powder, garlic powder, sea salt and ground black pepper.
  8. Stir well until meat is cooked.
  9. Add mushrooms, diced tomatoes, tomato sauce, and M‌inute Rice.
  10. Bring the heat to high until mixture reaches a simmer, and then bring the heat to low. Allow to simmer for approx. 5 minutes.
  11. Remove from heat and add 1 cup of shredded mozzarella cheese. Mix well and set aside.
  12. Pre-heat oven to 375F.
  13. With a tablespoon, carefully scoop the meat mixture into the peppers.
  14. Pack the peppers as much as you can and press down on the mixture to secure.
  15. Sprinkle each pepper with the remaining shredded mozzarella.
  16. Finish off by sprinkling each pepper with shredded parmesan.
  17. Place the peppers in the oven for approx. 15 minutes or until the mozzarella cheese melts and bubbles.
  18. Turn the broiler on to high heat and place the peppers under the broiler for approx. 2 minutes, or until cheese browns slightly.
  19. Garnish with fresh flat leaf parsley and serve.

See what other Food52ers are saying.

  • Rosalind Paaswell
    Rosalind Paaswell
  • Wayne Johnson
    Wayne Johnson
  • DJean
    DJean
  • Sinamen78
    Sinamen78

4 Reviews

Rosalind P. December 4, 2019
Minute Rice? Seriously? Can we get a recipe using regular rice? My question is does the rice have to be fully cooked ahead of time?
 
Sinamen78 August 4, 2021
I agree about the rice. Tired of buying a box that is used 1-2 times, then sits around. Rather have regular rice also. Maybe parboil ?
 
DJean August 11, 2017
I believe the ingredient "1 cup diced mushrooms, drained" is meant to read "1 cup diced tomatoes, drained"
 
Wayne J. January 2, 2018
Yes, the double mushroom ingredient was a mystery to me too, but I think D Jean is right about the tomatoes. Making it tonight!