Grammy's Kitchen · Stuffed Peppers · Stuffed Pepper Skillet
One of 39 stuffed peppers recipes we measured
17 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 1% | 23% |
| salt | 1% | 0% |
| liquid | 21% | 9% |
| vegetables and beans | 107% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lean ground beef (see note) |
| 14 g | 1 tablespoon oil |
| 360 g | 3 bell pepper (diced, any color) |
| 15 g | 1 jalapeno (seeds and stem removed, finely chopped) |
| 245 g | 1 cup tomato sauce |
| 6 g | 1 teaspoon salt |
| 4 g | 2 teaspoons ground cumin |
| 5 g | 2 teaspoons chili powder |
| 3 g | 1 teaspoon onion powder |
| 3 g | 1 teaspoon garlic powder |
| 120 g | 1/2 cup beef broth |
| 555 g | 3 cups prepared Spanish style rice (2 packets of Spanish style minute-rice works great) |
| 113 g | 1 cup shredded fiesta blend cheese (or Monterey Jack cheese) |
| cilantro and green onions for garnish (optional) |
Method: 6 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I grew some poblanos last summer and decided to do the same thing. I also wrapped them in bacon then baked them. My wife loved them, but I had issues with the skins. Your suggestions for softening probably would have solcved that issue for me. Thanks.” — a cook, 5.0★
“This recipe is on a regular rotation at our hOuse! Delicious! We always Squeeze A bit of lime juice over ours once plated and it really takes it to the next level. Thanks!” — a cook, 5.0★