Barefoot Contessa Stuffed Peppers
If you’re looking for a comforting and flavorful dish that brings the warmth of home cooking to your table, Barefoot Contessa Stuffed Peppers are a delightful choice. Bursting with savory ingredients, these vibrant peppers promise not only a feast for the eyes but also the palate. Whether it’s a busy weekday dinner or a sunny weekend gathering, this recipe is sure to be a crowd-pleaser, evoking memories of family gatherings around the dinner table.
Why make this recipe
- Versatile: These stuffed peppers can be easily customized to suit various dietary preferences or leftover ingredients.
- Nutrient-rich: Filled with a hearty mix of protein, vegetables, and grains, they offer a balanced meal in one dish.
- Simple yet sophisticated: The recipe combines uncomplicated cooking techniques with delicious flavors, making it perfect for both novice cooks and culinary enthusiasts.
If you’re tired of the same old dinner routine, this recipe is perfect because it reinvents classic comfort food and adds a gourmet touch to your weeknight meals.
Easy Method for Barefoot Contessa Stuffed Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef (or turkey)
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1 tablespoon dried Italian herbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the ground beef (or turkey) to the skillet. Cook until browned and cooked through, seasoning with salt, pepper, and Italian herbs.
- Stir in the cooked rice and drained diced tomatoes, mixing until well combined. Remove from heat.
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Fill each pepper generously with the meat and rice mixture. Top each pepper with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Keeping Stuffed Peppers Fresh
- Storage Time: 3-4 days in the refrigerator.
- Temperature: Store in an airtight container in the fridge at 40°F (4°C) or below.
To keep your stuffed peppers fresh, allow them to cool completely before transferring them to an airtight container. You can also freeze them for longer storage. If freezing, be sure to wrap each pepper tightly in plastic wrap and then place them in a freezer bag to avoid freezer burn. They will keep well for up to 2-3 months frozen. When ready to enjoy, thaw them in the refrigerator overnight and reheat in the oven.
Best Ways to Serve Stuffed Peppers
- Serve hot, garnished with fresh parsley.
- Pair with a light salad to balance the flavors.
- Offer crusty bread on the side to soak up any delicious juices.
- For added flair, drizzle balsamic reduction over the top before serving.
Tips to Make Stuffed Peppers
- Make it ahead: Prepare the stuffing a day prior and assemble the peppers just before baking for an easy weeknight meal.
- Customize: Feel free to swap the ground meat for a vegetarian option such as lentils or quinoa.
- Spice it up: Experiment with different spices or add some red pepper flakes for a kick.
How do I keep them moist? A: Add a little broth or water to the baking dish before covering it with foil; this will create steam and keep the peppers tender during cooking.
Variations
- Vegetarian Option: Substitute the ground meat with sautéed mushrooms, lentils, or a mix of other vegetables for a meatless version that’s equally satisfying.
- Cheesy Delight: Substitute mozzarella with pepper jack or add some cream cheese into the filling for an extra creamy texture.
FAQs
Q: Can I use frozen peppers for this recipe?
A: Yes, you can use frozen bell peppers, but be sure to thaw them completely before stuffing and baking.
What can I serve with stuffed peppers?
Stuffed peppers pair well with a variety of sides, such as a light salad, roasted vegetables, or crusty artisan bread.
Q: How do I know if my stuffed peppers are done?
A: They are ready when the peppers are tender and the cheese is melted and bubbly. A fork should easily pierce through the pepper’s skin.
With its savory filling and colorful presentation, Barefoot Contessa Stuffed Peppers make a delightful addition to any meal. Don’t forget to customize them to fit your tastes and enjoy sharing this hearty dish with family and friends!
Print
Barefoot Contessa Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Description
A delightful dish bursting with savory ingredients, perfect for busy weeknight dinners or weekend gatherings.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef (or turkey)
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1 tablespoon dried Italian herbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the ground beef (or turkey) to the skillet. Cook until browned and cooked through, seasoning with salt, pepper, and Italian herbs.
- Stir in the cooked rice and drained diced tomatoes, mixing until well combined. Remove from heat.
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Fill each pepper generously with the meat and rice mixture. Top each pepper with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the peppers cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Notes
To keep stuffed peppers fresh, allow them to cool completely before transferring them to an airtight container. They can be frozen for up to 2-3 months.