Grammy's Kitchen · Stuffed Peppers · Stuffed Peppers
One of 39 stuffed peppers recipes we measured
78 cooks on www.cookingclassy.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 | 23% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 200% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 123 g | 2/3 cup long grain white rice* |
| Salt and freshly ground black pepper | |
| 720 g | 6 bell peppers, (any color (medium-large size)) |
| 14 g | 1 Tbsp olive oil |
| 567 g | 1 1/4 lbs lean ground beef** |
| 150 g | 1 small yellow onion, (finely chopped (1 cup)) |
| 9 g | 3 garlic cloves, (minced (1 Tbsp)) |
| 411 g | 1 (14.5 oz) can petite diced tomatoes, (drained) |
| 227 g | 1 (8 oz) can tomato sauce |
| 19 g | 3 Tbsp minced fresh parsley, (plus more for garnish) |
| 4 g | 2 tsp Italian seasoning |
| 112 g | 1 cup shredded mozzarella cheese |
Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The absolute best stuffed pepper recipe I ever ate. Move over store bought versions. Simple to make. Half way through baking I added more sauce and cheese. 400 degrees 25 minutes covered, then add little more sauce (spaghetti sauce we used) and cheese. Rec” — a cook, 5.0★
“Very good and quick recipe. Precooking the peppers was totally necessary for my peppers. They came out just perfect. I used diced tomatoes canned tomatoes with basil. I didn't cover the peppers with tomato sauce at the end and they still turned out great. Subs” — a cook, 5.0★