Stuffed Peppers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
aromatics	29%	23%
salt	1%	0%
liquid	0%	9%
vegetables and beans	210%	137%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

960 g	8 large bell peppers
14 g	1 tablespoon olive oil (plus more for greasing pan)
6 g	1 teaspoon kosher salt (plus more for seasoning)
2 g	3/4 teaspoon black pepper (plus more for seasoning)
160 g	1 cup white onion (1/4" dice)
6 g	2 teaspoons minced garlic
2 g	1 teaspoon minced serrano pepper (plus slices for garnish)
454 g	1 pound lean ground beef
2 g	1 teaspoon cumin
1 g	1/2 teaspoon smoked paprika
1 g	1/4 teaspoon chili powder
149 g	1 cup bell peppers (1/4" dice, from the tops of peppers)
180 g	1 cup black beans (drained and rinsed)
154 g	1 cup yellow corn (drained)
242 g	1 cup diced fire-roasted tomatoes (drained)
40 g	1/4 cup sliced green onions (plus more for garnish)
85 g	3/4 cup shredded Mexican cheese (Cheddar or Monterey Jack cheese, plus more for sprinkling)

Method: 9 steps, published by www.jessicagavin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Jessica! I want to tell you that I made your beef stuffed peppers, with fresh ground venison last night. This is a dish my hubby and I both like but I wanted a new recipe and WOW ? these are SO delicious. Fresh, bright flavor and definitely our new favo” — a cook, 5.0★

“My wife and I have been cooking a lot more lately. Like most of us are. We saw your recipe and watched your video. We followed everything step by step. It turned out Perfect. While it was in the oven our house was smelling delicious. After the garnish we took ” — a cook, 5.0★