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Greatest plates · Main
Italian-American Stuffed Peppers
Beef mince, rice and pecorino packed into capsicums and baked down in crushed tomato until tender, then finished with mozzarella melted over the top.
Serves 4Prep 15 minCook 45 minBeef
Containsdairy · egg
Inspired by a recipe from Skinnytaste ↗
Protein 27%Carbs 34%Fat 39%
About 470 kcal a serve — 32 g protein, 40 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the filling
Mix allIn a large bowl combine the ground beef, rice, onion, garlic, Pecorino Romano, basil, egg, 3 tablespoons of the crushed tomato and 1¼ teaspoons of the coarse salt. Mix well with a fork until evenly combined.
In the bowlMix all →
Make the tomato sauce
StirIn the base of a large saucepan big enough to hold the peppers standing up, stir together the remaining crushed tomato, water and remaining salt.
In the potStir sauce →
Stuff the peppers
StuffFill each capsicum with about 1 cup of the beef and rice mixture, then nestle the stuffed peppers upright into the sauce. Ladle a little sauce over each pepper.
In the potStuff →
Cook the peppers
SimmerCover and cook the peppers on medium-low heat for 35 to 45 minutes, until the peppers are tender and the meat is cooked through in the centre.
Add the cheese
On topLadle more sauce over each pepper and top each with 2 tablespoons of shredded mozzarella. Cover and cook until the cheese is melted, about 5 minutes, then serve.
In the potTop cheese →
5 min
Cook's noteReady-rice or leftover cooked rice works just the same; if using regular uncooked rice, add an extra 20–25 minutes cooking time.
Estimated per serve
470 kcal · 32 g protein · 40 g carbs · 20 g fatestimates, within ~10%
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