Italian Stuffed Peppers in Tomato Sauce

Italian Stuffed Peppers in Tomato Sauce evoke nostalgic memories for many, especially those who grew up enjoying hearty family meals. These vibrant bell peppers are filled with a savory mixture of ground beef, rice, and spices, creating a comforting and flavorful dish. The peppers are then braised in a rich tomato sauce, allowing them to soften while absorbing the sauce’s delicious flavors.

This dish is not only satisfying but also visually appealing, making it a perfect centerpiece for family dinners. Each bite is a delightful blend of textures and tastes, sure to warm the heart and satisfy the palate.

Ingredients for Italian Stuffed Peppers in Tomato Sauce

• Red Wine: 1 cup of a decent-quality red wine, such as Cabernet Sauvignon, enhances the flavor of the dish. Avoid using a wine you wouldn’t drink; alternatives include Merlot or Malbec.
• Whole Plum Tomatoes: 1 can (28 ounces) of whole plum tomatoes adds richness and texture to the sauce. You can use crushed tomatoes if you prefer a smoother consistency.
• White Rice: 1/2 cup of white rice, specifically jasmine rice, is recommended for its quick cooking time (about 15 minutes). Alternatively, Arborio rice can be used, though it takes longer to cook.
• Ground Beef: 1 pound of ground beef is the primary protein for the filling. You can also use a mix of 50% ground beef and 50% ground pork for added flavor. While ground turkey or chicken can work, they may yield a drier texture.
• Olive Oil: 2 tablespoons of olive oil are used for sautéing the vegetables, adding healthy fat and flavor.
• Onion: 1 medium onion, diced, contributes sweetness and depth to the filling and sauce.
• Celery: 1 stalk of celery, finely chopped, adds crunch and flavor to the sautéed vegetable mix.
• Carrot: 1 medium carrot, diced, adds natural sweetness and color to the filling.
• Garlic: 2-3 cloves of garlic, minced, brings aromatic flavor to the dish.
• Tomato Paste: 2 tablespoons of tomato paste are sautéed to deepen the tomato flavor in the sauce.
• Parsley: 1/4 cup of fresh parsley, chopped, adds a burst of freshness to the filling.
• Parmesan Cheese: 1/4 cup of grated Parmesan cheese enhances the savory flavor of the filling.
• Mozzarella Cheese: 1 cup of shredded mozzarella cheese is used to top the stuffed peppers, providing a melty, gooey finish.

Step by Step Process to Make Italian Stuffed Peppers in Tomato Sauce

Step 1 : Cook the Rice:

Start by cooking 1/2 cup of white rice according to the package instructions in a saucepan. Once the rice is tender, fluff it with a fork and keep it covered to stay warm.

Step 2 : Sauté the Vegetables:

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add 1 diced medium onion, 1 chopped celery stalk, and 1 diced medium carrot. Sauté these vegetables for 5-8 minutes until they soften. Add 2-3 minced garlic cloves and sauté for an additional 30 seconds until fragrant.

Step 3 : Add Tomato Paste:

Stir in 2 tablespoons of tomato paste and sauté for about 3 minutes. You want the tomato paste to caramelize slightly, which adds depth to the flavor. Look for little brown spots forming at the bottom of the pot.

Step 4 :Cook the Ground Beef:

Add 1 pound of ground beef to the Dutch oven, breaking it up with a wooden spoon. Cook for about 5 minutes, stirring occasionally, until the beef starts to brown. It doesn’t need to be fully cooked at this stage.

Step 5 : Deglaze with Red Wine:

Pour in 1 cup of red wine and bring it to a simmer. Let it simmer for about 3 minutes, allowing the alcohol to cook off and infuse the flavors into the meat mixture.

Step 6: Remove the Beef:

Use a slotted spoon to transfer the cooked ground beef mixture to a large bowl. Leave the liquid in the pot, as it will be used for the sauce.

Step 7: Prepare the Tomato Sauce:

Bring the remaining liquid back to a simmer and add 1 can (28 ounces) of whole plum tomatoes. Crush the tomatoes with your hands or a wooden spoon as you add them. Let the sauce simmer gently to combine the flavors.

Step 8: Combine the Filling:

In the bowl with the ground beef, add the cooked rice, 1/4 cup of chopped parsley, and 1/4 cup of grated Parmesan cheese. Mix everything well, and then stir in about 1/2 cup of the simmering tomato sauce to keep the filling moist.

Step 9: Stuff the Peppers:

Preheat your oven to 375°F (190°C). Cut the tops off 4 large bell peppers and remove the seeds. Stuff each pepper generously with the beef and rice mixture, packing it tightly. Spoon a bit more tomato sauce on top of each stuffed pepper and sprinkle with 1 cup of shredded mozzarella cheese.

Pro Tips for making Italian Stuffed Peppers in Tomato Sauce:

1. Use Leftover Sauce: If you have extra tomato sauce after serving the stuffed peppers, don’t throw it away! It makes a great base for pasta the next day, adding rich flavor to your meal.
2. Stabilize Peppers: To help the bell peppers stand upright while cooking, you can carefully shape the bottom with a knife. This prevents them from tipping over in the pot.
3. Leave Some Filling in the Sauce: You don’t have to worry about removing every last bit of the ground beef and vegetables from the sauce. Leaving some in will enhance the flavor of the sauce, making it even more delicious.
4. Partially Cook the Beef: When cooking the ground beef, it’s okay if it’s not fully browned. It will finish cooking in the oven, so you can save time by cooking it just until it starts to brown.
5. Adjust Pepper Softness: If you prefer your peppers to have a bit of crunch, bake them for the standard time. For softer peppers, leave them in the oven for an additional 5-10 minutes.
6. Don’t Overdouble Sauce: If you’re doubling the recipe for stuffed peppers, you don’t need to double the amount of sauce. Just make sure the sauce covers the bottom of the peppers at least ¼ of the way to keep them moist.
7. Experiment with Fillings: Feel free to customize the stuffing mixture! You can add ingredients like diced vegetables, different cheeses, or herbs to suit your taste.
8. Use Fresh Herbs: Fresh herbs like basil or oregano can elevate the flavor of both the filling and the sauce. Sprinkle some on top before serving for an extra burst of freshness.
9. Cheese Variations: While mozzarella is classic, you can mix in other cheeses like provolone or fontina for a unique flavor profile.
10. Make Ahead: You can prepare the stuffed peppers a day in advance and store them in the refrigerator. Just pop them in the oven when you’re ready to cook, making meal prep easier on busy days.

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