I should probably let you in on something right off the top: I do not like stuffed peppers. You could even say I hate them. I’m not really sure why, I don’t remember them being a staple in our house growing up. Still, I have this mental dislike that usually prevents me from even trying them, let alone cooking them. You may then ask yourself why there is a recipe on my site.
Well, I was going out to a movie with Bo, and Me-maw was watching the kids, so I wanted to make something for her that only had to be popped in the oven. I figured, Oliver loves peppers and he loves rice, so he should love these.
Then this crazy thing happened. While I was finishing up the filling I took a bite. And it was really, really good. Then when the peppers were stuffed, and the oven was preheated, I took one out of the dish for Me-maw and I baked it.
Then I ate it. And it was really, really good.
Then I realized that it was that good tasting when I hadn’t even used all of the proper ingredients. I used green peppers instead of red, white rice instead of brown, marble cheese instead of pepper jack. How much more incredible was it going to be with the proper ingredients and not just what I had laying around the house? I don’t know yet, but I promise you this, I will soon. Looks like I don’t quite dislike stuffed peppers as much as I thought I did.
This is another recipe from America’s Test Kitchen, and their Simple Weeknight Favorites cookbook, of which I am quite the fan. I didn’t even mention that this can be on the table in 30 minutes. It just keeps getting better.
Here’s the players: whole bell peppers, rice, cheese, ground pork, sweet Italian sausage, onion, garlic, vegetable oil, parsley, salt, and pepper. If you’re awake today you’ll notice that both the parsley and the vegetable oil are missing in this photo.
Get your stuff ready. Split and seed the peppers, grate the cheese, dice the onion, and mince the garlic.
How about a close up shot of the meat – note the casings are removed from the sausages.
Throw the peppers in a large microwave safe bowl, cover them, then nuke them for about 5 minutes until just tender.
In a large skillet, heat some vegetable oil, then add the pork and sausage. Cook it until nice and brown.
Oh, hello parsley, how kind of you to make an appearance. While the meat is cooking get your parsley minced up.
Meat’s done and looking fine.
Toss in the onion and cook until soft, about 4 minutes.
Stir in the rice and cook until heated through, about 2 minutes. A note here: I couldn’t find what the recipe called for, Uncle Ben’s Brown Ready Rice. I don’t know if it’s just a Canada thing where it’s not sold here or what. So, I pre-cooked my white rice before adding it. Just an fyi to keep in mind in case you can’t find it either.
Pat the peppers dry and season with salt and pepper. Brush your baking sheet or pan with vegetable oil to keep them from sticking, then just lay the peppers out on them, it doesn’t matter if they touch.
Ok, the filling is perfect now so turn off the heat.
Stir in the parsley…
Then stir in the cheese and salt and pepper to taste.
Fill up your peppers until they’re nice and heaping. I skipped a step here so that my mom just had to put them in the oven, but you should broil the empty peppers, upside down, for a couple of minutes before filling.
Yep, these are looking PERFECT! Now, just pop them in the oven for about 5 minutes until the cheese is bubbly and you’re good to go. So easy, and so good!
I mean, come on. How much better could a stuffed pepper look.
Here’s your printable:
- 4 red bell peppers, stems left intact, halved lengthwise, and seeded
- 3 tbsp vegetable oil
- 8 oz ground pork
- 4 oz sweet Italian sausage
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 (8.8 oz) package Uncle Ben's Brown Ready Rice
- 12 oz pepper Jack cheese, shredded (3 cups)
- ¼ cup minced fresh parsley
- Adjust your oven rack to about 6" from the broiler.
- Place the prepped bell peppers into a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender.
- Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes.
- Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through.
- Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste.
- Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes.
- Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes. Enjoy.