Rick Stein’s Stuffed Peppers are made with rice, olive oil, onion, garlic, tomato paste, ground beef, canned diced tomatoes, oregano, salt, pepper, bell peppers, and Monterey jack cheese, garnished with parsley. They serve 6 and take about 1 hour and 10 minutes to prepare and cook.
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🧡 Why You’ll Love This Stuffed Peppers Recipe:
- Flavorful Filling: The combination of ground beef, rice, and spices provides a hearty and satisfying taste that perfectly complements the sweet bell peppers.
- Nutritious: Packed with protein from the beef and a variety of vitamins from the bell peppers, this dish is both nutritious and delicious, offering a balanced meal.
- Aesthetic Appeal: The vibrant colors of the bell peppers make this dish visually appealing, sure to impress anyone at your dining table.
- Easy to Prepare: Despite its impressive presentation, this recipe is straightforward and easy to prepare, making it accessible for cooks of all skill levels.
- Globally Inspired: This dish draws inspiration from various cuisines, making it a wonderful way to explore flavors from around the world right from your kitchen.
❓ What Is Rick Steins’ Stuffed Peppers Recipe?
Rick Stein’s Stuffed Peppers recipe combines uncooked rice, olive oil, chopped onion, garlic, tomato paste, ground beef, diced tomatoes, oregano, salt, pepper, and Monterey jack cheese within bell peppers, baked and garnished with fresh parsley.
🌶 Rick Stein Stuffed Peppers Ingredients
- 1/2 c. uncooked white or brown rice
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp. tomato paste
- 1 lb. ground beef
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 bell peppers, tops and cores removed
- 1 c. shredded Monterey jack
- Chopped fresh parsley, for serving
🥘 How To Make Rick Stein Stuffed Peppers
- Warm the oven up to 400°. Follow the directions on the package for cooking rice in a small pot.
- At the same time, heat oil in a big skillet over medium-low heat. For about 7 minutes, stir the onion every now and then until it gets soft. Add the tomato paste and garlic and stir them in.
- Cook for another minute, stirring often, until the food smells good. For about 6 minutes, or until the meat is no longer pink, add the ground beef and break it up with a wooden spoon. Get rid of extra fat.
- Add the rice and diced tomatoes and mix them in. Add the oregano, salt, and pepper! Let it simmer, stirring every now and then, for about 5 minutes, or until the liquid has slightly lessened.
- Sprinkle peppers with oil and place them cut side up in a 13″x9″ baking dish. Put a little of the beef mixture in each pepper. Put cheese on top, and then cover the baking dish with foil.
- For about 35 minutes, bake the peppers until they are soft. Take the lid off and bake for another 10 minutes or until the cheese is bubbly. Add parsley on top before serving.
💭 Recipe Tips
- Rice Cooking: Cook the rice slightly al dente since it will continue to cook in the oven. This prevents it from becoming mushy.
- Enhancing Flavor: Consider sautéing a mix of spices with the onions, such as cumin or smoked paprika, for an extra layer of flavor.
- Draining Tomatoes: If your mixture seems too wet, drain the diced tomatoes before adding them. This helps maintain the stuffing’s consistency and prevents it from becoming soggy.
- Adding Vegetables: For a nutritional boost, mix in finely chopped vegetables like zucchini, mushrooms, or spinach with the beef mixture.
- Pre-Baking Peppers: For softer peppers, you can pre-bake the empty pepper shells for about 10-15 minutes before stuffing them. This ensures they are fully tender by the end of cooking.
🥗 What Pairs Nicely With Stuffed Peppers?
A crisp green salad, garlic bread, roasted vegetables, quinoa or couscous, steamed broccoli or asparagus, creamy mashed potatoes, sautéed spinach or kale, cucumber salad, grilled corn on the cob, and a light tomato soup pair nicely with stuffed peppers for a complete meal.
🎚 How To Store Leftovers Stuffed Peppers?
- Refrigerate: Place the leftover stuffed peppers in an airtight container and refrigerate them they will keep well for up to 3-4 days.
- Freeze: For longer storage, freeze the stuffed peppers in a single layer on a baking sheet before transferring them to a freezer-safe bag or container they can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Stuffed Peppers?
- In The Oven: Preheat your oven to 350°F (175°C) place the stuffed peppers in a baking dish, cover with foil to prevent drying, and heat for about 20-25 minutes or until thoroughly warmed through.
- In The Microwave: For a quicker option, place a stuffed pepper on a microwave-safe dish, cover with a microwave-safe lid or damp paper towel to keep moisture in, and heat on high for 2-3 minutes, or until hot throughout, checking halfway through.
FAQs
What are the best peppers for stuffing?
Bell peppers are most commonly used for stuffing due to their size, shape, and mild flavor. They come in various colors, including green, red, yellow, and orange, each adding a different sweetness level to the dish.
Can I use different meats for the stuffing?
Yes, you can use various meats for stuffing peppers. Ground beef is traditional, but ground turkey, chicken, pork, or a mix of meats are also great options. For a vegetarian version, you can substitute meat with lentils, quinoa, or a meat substitute.
How do I prevent the peppers from becoming too soft or mushy after baking?
To prevent the peppers from becoming too soft, avoid overcooking them you can also pre-bake the empty peppers for about 10-15 minutes before stuffing to start the cooking process and help them retain their shape.
What can I use instead of rice in stuffed peppers?
Instead of rice, you can use other grains like quinoa, bulgur, couscous, or orzo for a low-carb option, cauliflower rice is a popular substitute that adds a nice texture and flavor.
How can I make my stuffed peppers more flavorful?
To add more flavor to your stuffed peppers, incorporate spices and herbs into the filling, such as cumin, paprika, thyme, or basil. Adding chopped vegetables like mushrooms, zucchini, or spinach can also enhance the taste and texture.
Rick Stein Stuffed Peppers Nutrition Facts
Amount Per Serving
- Calories 336
- Total Fat 12g
- Saturated Fat 5.3g
- Trans Fat 0.5g
- Cholesterol 48mg
- Sodium 234mg
- Potassium 393.3mg
- Total Carbohydrates 17g
- Dietary Fiber 2.2g
- Sugars 3.3g
- Protein 16g
Rick Stein Stuffed Peppers
Description
Rick Stein’s Stuffed Peppers are made with rice, olive oil, onion, garlic, tomato paste, ground beef, canned diced tomatoes, oregano, salt, pepper, bell peppers, and Monterey jack cheese, garnished with parsley. They serve 6 and take about 1 hour and 10 minutes to prepare and cook.
Ingredients
Instructions
- Warm the oven up to 400°. Follow the directions on the package for cooking rice in a small pot.
- At the same time, heat oil in a big skillet over medium-low heat. For about 7 minutes, stir the onion every now and then until it gets soft. Add the tomato paste and garlic and stir them in.
- Cook for another minute, stirring often, until the food smells good. For about 6 minutes, or until the meat is no longer pink, add the ground beef and break it up with a wooden spoon. Get rid of extra fat.
- Add the rice and diced tomatoes and mix them in. Add the oregano, salt, and pepper! Let it simmer, stirring every now and then, for about 5 minutes, or until the liquid has slightly lessened.
- Sprinkle peppers with oil and place them cut side up in a 13″x9″ baking dish. Put a little of the beef mixture in each pepper. Put cheese on top, and then cover the baking dish with foil.
- For about 35 minutes, bake the peppers until they are soft. Take the lid off and bake for another 10 minutes or until the cheese is bubbly. Add parsley on top before serving.
Notes
- Rice Cooking: Cook the rice slightly al dente since it will continue to cook in the oven. This prevents it from becoming mushy.
- Enhancing Flavor: Consider sautéing a mix of spices with the onions, such as cumin or smoked paprika, for an extra layer of flavor.
- Draining Tomatoes: If your mixture seems too wet, drain the diced tomatoes before adding them. This helps maintain the stuffing’s consistency and prevents it from becoming soggy.
- Adding Vegetables: For a nutritional boost, mix in finely chopped vegetables like zucchini, mushrooms, or spinach with the beef mixture.
- Pre-Baking Peppers: For softer peppers, you can pre-bake the empty pepper shells for about 10-15 minutes before stuffing them. This ensures they are fully tender by the end of cooking.