*Stuffed Peppers

Good made with ground beef or hot or sweet Italian sausage (or a mix). For a vegetarian version, substitute cooked beans and some mushrooms for the beef and pxrhaps some spinach, arugula, kale, or swiss chard for extra flavor. To add more vegetables to the filling, try zucchini or summer squash (mix cut or shredded zucchini with a little salt and let sit 20 minutes to drain), grated carrots, Add these to the meat micture and cook until softened. See variations below.

We have made these on the outdoor grill wrapped in aluminum foil and they were delicious.

I tried substituting black beans for some of the ground beef and was not fond of it because they changed the texture of the filing. The beans were creamy little chucks, not what you would expect in a traditional filling. Maybe chopping them up would work better.

6 large red or green peppers (red peppers are sweeter)
2 Tbsp butter
1/2 lb. ground beef (or hot Italian sausage, removed from casings)
1 medium onion, chopped
2 cups cooked rice (1 cup raw)
1/4 cup dried currents (can substitute raisins)
Tomato sauce, canned is fine (enough to moisten the mixture and give it some flavor)
Oregano, parsley
Cheese, such as cheddar, cut into small cubes
Parmesan cheese

  1. Roast the peppers over a gas burner or under the broiler, remove the skins. Alternatively, you could bake them in the oven until they start to soften, about 15 minutes at 350 degrees, and leave the skin on. This is how we often make them. If baking in the oven we usually remove the seeds and membrane first (see next step).
    • Note: If you do not roast the peppers, but stuff them when they are raw, it will take 1 - 1 1/2 hour to bake depending on their size. You want to make sure the peppers have cooked and are softened.
  2. If the peppers are the shorter ones and can stand up without falling over, cut around the stem to make room for stuffing them and remove it from each pepper; remove seeds and membranes; rinse. If the peppers are tall and do not stand up well or are super large, cut them in half from the stem to the bottom of the pepper leaving the stem on. Again, remove seeds and membranes; rinse. Set peppers aside.
  3. Melt the butter in a large skillet over medium low heat. Add the ground beef (or Italian sausage) and saute until the beef loses it red color. Add the onion and cook until the onions are translucent.
  4. Remove from the heat. Add the rice, currants or raisins, enough tomato sauce to fully moisten the mixture, the oregano, and the cheese cubes. Mix together lightly.
  5. Spoon the mixture into each pepper; stand upright in 13x9-inch baking pan (or lay on their side if you cut the peppers in half). Cover pan with foil; bake at 350 degrees for 20 minutes until heated through. Remove cover, sprinkle peppers with Parmesan cheese. Cook an additional 5 - 10 minutes or until cheese is melted.

This recipe is highly adaptable. Mozzarella cheese is good in place of or in addition to the Parmesan cheese. Replace the rice with couscous, quinoa, or bulgar wheat. Try other dried fruits: apricots, dates, cranberries, etc. See below for more ideas.

Ethnic variations

There are many different possible variations of the Stuffed Peppers recipe, an American favorite. While other countries often make their stuffed peppers differently than Americans make theirs, you can adjust the spices and ingredients to give American Stuffed Peppers an international taste. Think about Mediterranean, Bulgarian, Italian and Southwestern versions of this popular dish. All styles, using regional ingredients, give the peppers their own spin. The currants we like in the base recipe for a little sweetness doesn't necessarily work with all the variations below. Use your judgement. The below are just suggestions. Taste your filling mixture and adjust seasonings, etc. to get the combination of flavors you are looking for.

Italian: For an Italian variation, the standard tomato sauce can be changed to spaghetti or pizza sauce, and Italian sausage can be substituted for ground beef. Another Italian possibility is adding parmesan, mozarella or gorgonzola cheese to the mixture. Oregano and, perhaps, basil are a must for Italian herbal flavor. Sun-dried tomatoes are another option.

Middle Eastern: A Middle Eastern rendition substitutes lamb for the beef, and adds feta cheese along with the rice, as well as garlic and some toasted pine nuts. Use the currants in the original recipe and add a touch of cinnamon, allspice and mint. Serve lemon slices on the side.

Southwest: A Southwest-style recipe uses chipotle sauce and chicken or shredded beef, or if you're feeling adventurous, buffalo meat.

Mexican: Use Mexican spices (cumin, oregano, chili powder), add beans, corn, 1 Jalapeño pepper, cheddar cheese, enchilada sauce, and chorizo in place of the beef or Italian sausage for a Mexican flair. Serve with sour cream to tame the Jalapeño.

Picadillo Stuffed Peppers: I came across a site with Cuban recipes that uses picadillo to stuff peppes. Picadillo is is a traditional dish in many Latin American countries. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.

Moroccan: Use Moroccan spices (Ras el Hanout) and couscous in place of rice. Lamb would be the meat of choice. Adding chickpeas would be in line with Moroccan-style ingredients.