Grammy's Kitchen · Stuffed Peppers · Stuffed Peppers
One of 39 stuffed peppers recipes we measured
from www.skinnytaste.com
It ranks #3 of 39 for glaze depth among the stuffed peppers recipes we compared. 20 cooks on www.skinnytaste.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 | |
|---|---|---|
| egg | 9% | 0% |
| aromatics | 16% | 23% |
| salt | 2% | 0% |
| liquid | 43% | 9% |
| vegetables and beans | 132% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb 90% lean ground beef |
| 278 g | 1 1/2 cups partially cooked (leftover or instant rice white rice*) |
| 80 g | 1/2 cup onion (very finely chopped) |
| 9 g | 3 cloves garlic (very finely chopped) |
| 38 g | 1/3 cup Pecorino Romano cheese (grated) |
| 25 g | 1/4 cup basil (chopped) |
| 50 g | 1 large egg |
| 242 g | 1 cup + 3 tablespoons crushed tomatoes (divided (I love Tuttorosso)) |
| 9 g | 1 1/2 teaspoons kosher salt |
| 237 g | 1 cup water (or low sodium broth) |
| 480 g | 4 large bell peppers ( of various colors, tops cut off and seeded and cored) |
| 56 g | 1/2 cup mozzarella cheese (shredded and divided) |
Method: 4 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yum, made these for dinner tonight. As others had commented, there was extra filling so I ended up with 5 peppers. I used closer to 2c tomato sauce. I baked mine in the oven 375 for about 1h and prepped ahead, so they were coming from fridge temp. I noticed at” — a cook, 4.0★
“These were so yummy! My husband never said a word until he was done eating. I thought he was gonna say they were just ok instead he couldn't stop raving about them and went back for more! I'll be making these again. I used fresh basil and onions from our gar” — a cook, 5.0★