Grammy's Kitchen · Stuffed Peppers · BEST Ever Easy Stuffed Peppers (5 Ingredient
One of 39 stuffed peppers recipes we measured
It ranks #3 of 39 for tenderness among the stuffed peppers recipes we compared. 75 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 23% |
| liquid | 63% | 9% |
| vegetables and beans | 244% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 8 bell peppers (tops cut off and seeds and membranes removed) |
| 454 g | 1 pound mild or spicy ground Italian sausage (for alternative protein options, see notes) |
| 555 g | 3 cup cooked Spanish style rice (or white rice, see note) |
| 355 g | 1 1/2 cups water |
| 425 g | 1 15-ounce can fire roasted diced tomatoes |
| 113 g | 1 cup shredded Mexican blend cheese |
| cilantro or green onions for topping (optional) |
Method: 5 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Brilliant. Inspired me. So simple I could modify it to my store cupboard. I used Original Ben’s golden veg rice, 1 butchers chilli sausage (skinned and fat less fried with one finely chopped onions), a few frozen peas. Stuffed the peppers added a bit more rice” — a cook, 5.0★
“Rather bland. Probably because it said three cups of cooked rice. I thought it was 3 cups of rice, cooked.1 1/2 cups of rice, cooked would likely work well. That would give 3 cups of cooked rice. I'll try this recipe 1 more time to see if it tastes any bet” — a cook, 2.0★