Grammy's Kitchen · Stuffed Peppers · Italian Stuffed Peppers
One of 39 stuffed peppers recipes we measured
from www.jocooks.com
It ranks #2 of 39 for moistness among the stuffed peppers recipes we compared. 144 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 42% | 23% |
| salt | 1% | 0% |
| liquid | 106% | 9% |
| vegetables and beans | 67% | 137% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground beef |
| 150 g | 1 medium onion (chopped or shredded, I used shallots) |
| 61 g | 1 large carrot (shredded) |
| 9 g | 3 cloves garlic (minced) |
| 6 g | 1 tablespoon Italian seasoning |
| 185 g | 1 cup rice (uncooked) |
| 33 g | 2 tablespoon tomato paste |
| 6 g | 1 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
| 12 peppers | |
| 480 g | 2 cups chicken broth (or beef broth, low sodium) |
| 245 g | 1 cup tomato sauce |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Exactly what I was hoping for. I didn't have carrots on hand the first time I made them (also the step where they are added, I assume to the filling, is missing from instructions). In the oven now for my second attempt with carrots included 😊” — a cook, 5.0★
“I made this recipe and it was awesome. I had some leftover Italian sausage that I barbecued the night before and incorporated it into the mixture. It was a hit with my wife and the ladies she works with.” — a cook, 5.0★