Bell peppers are a versatile and colorful vegetable that can be enjoyed in a variety of dishes. One classic dish that features bell peppers as the star ingredient is stuffed bell peppers. This savory and satisfying meal has been a staple in many households for decades.
The history of stuffed bell peppers can be traced back to the Mediterranean region, where they were commonly used as a stuffing for vegetables. However, the dish gained widespread popularity in the United States during the 1950s and 1960s, as it was a way to make use of abundant and affordable ingredients such as rice, ground beef, and herbs.
Today, stuffed bell peppers are still a beloved and timeless dish, with many variations and recipes to suit different tastes and dietary restrictions. The basic concept of the dish remains the same – hollowed out bell peppers are filled with a flavorful mixture and then baked until tender and golden.
The first step in making classic stuffed bell peppers is to choose the right bell peppers. They should be firm, vibrant in color, and free of any blemishes. Green bell peppers are the most commonly used, but you can also opt for red, yellow, or orange peppers for a more vibrant appearance.
Classic Stuffed Bell Peppers
Ingredients
- 4 each bell Peppers
- 2 tsp Olive oil
- 1 Onion small diced
- 3 cups Marinara divided
- 1/4 tsp Crushed red Peppers
- 1 Tbsp Balsamic Vinegar
- 1 Cup Beef stock
- 1 lb Italian sausage or ground beef
- 1 Cup Cooked white rice
- 1 Tbsp Brown sugar
- 1 Tbsp Italian Seasoning
- 3 cloves garlic minced
- 1 tsp Hot sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1/2 tsp Ground pepper
- 1 ½ cups shredded cheese Cheddar, Parm. Provolone or jack
Instructions
Sauce
- Start the sauce first so it can simmer as you get the peppers ready.
- I use the cast iron pan I am going to bake the peppers in, but if yu are using a glass pyrex dish then make the sauce in a seerate pan on the stove
- Heat your pan over medium heat and add the oil and the onions. Add a pinch of salt and let the onions sauté for about 3 minutes or until softened and translucent.
- Remove half of th eonions and set aside.
- To the onions left in your pan add the crushed red pepper flakes, two cups of the marinara, and the balsamic vinegar.
- Leave to simmer while you prepare the peppers.
The Peppers
- Wash and cut your peppers in half, remove the seeds and membrane from the peppers and set them aside.
- Preheat oven to 350°
- In a bowl mix well the ground sausage or beef, garlic, rice, brown sugar, Italian seasoning, hot sauce, worstershire, salt and pepp
- Generously stuff each pepper and set them into the sauce.
- Top tightly with foil and bake for 45 minutes.
- Remove the foil and top each pepper with the remaining cheese, and place bake into the oven for 20 more minutes.
- Let sit for 10 minutes and serve topped with sauce.