Ina Garten Stuffed Peppers Recipe

are you looking for a perfect appetizer or main dish for your brunch or your dinner? It may seem like no one dish can be ideal for both, but Ina Garten’s Stuffed Peppers match up.

Sweet peppers stuffed with minced meat flavored with wine and a mixture of perfectly melted cheese cannot leave anyone indifferent.

Although it may seem complicated, we will show you how easy it can be This Stuffed Peppers recipeand in less than 40 minutes of cooking.

Let’s get cooking!

How to make Ina Garten Stuffed Peppers

Stuffed Peppers are the perfect dish if you have some time to cook before the guests arrive, since you can prepare everything and only bake it afterwards.

The entire process boils down to four steps: cook the rice and meat mixtures, stuff the peppers, bake, and top it all with your favorite cheese.

Does it seem tempting?

Ingredients:

(4 servings)

For the peppers

  • 6 large bell peppers (orange, red or yellow)
  • 1 pound minced meat
  • 2 cups of cooked rice
  • 1 cup chicken broth
  • 2 cups of grated cheese
  • 2 medium onions
  • 4 garlic cloves
  • 4 plum tomatoes
  • 2 tablespoons tomato paste

For the seasoning

  • 2 teaspoons thyme leaves
  • Kosher Salt
  • ground black pepper
  • 3 tablespoons olive oil
  • 1 cup of dry white wine

Instructions:

This stuffed peppers recipe fits perfectly with Ina Garten’s key philosophy: prepare everything in advance and bake only at mealtime. That is exactly what we are going to do, as well as share some secrets so that the peppers do not remain soggy and the meat does not become dry.

Step 1:

Prepare the peppers. Wash them well and trim about ⅛ inches off the bottom so they stand upright. Cut off the top of each pepper, scoop out the seeds, and clean out the membranes as much as you can.

Cut off the rest of the tops of the peppers, as we’ll need them for later.

Step 2:

Precook the peppers by placing them in a microwave-safe bowl with a cup of water. Microwave them for about 10 minutes on high power.

Note: To prevent the peppers from getting soggy, you can put them in a preheated oven at 350°F for about 10 minutes.

Once cooked, uncover them and let them rest.

Step 3:

Start cooking the meat. Heat a large skillet with 2 tablespoons of oil over medium-high heat. Cook the meat in an even layer and cook for about 3 minutes until lightly browned on the bottom.

Stir the meat and break up any lumps, scraping up any browned bits. Cook for another 6-8 minutes until lightly golden.

Once cooked, transfer the meat to a large bowl with a slotted spoon, so that it does not retain too much liquid.

Step 4:

Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat and add the reserved minced peppers, garlic, thyme, onions, 4 teaspoons of salt, and ½ teaspoon of pepper.

Cook for 10-12 minutes, stirring occasionally, until vegetables are tender but not brown.

Then add the chopped tomatoes or any other tomato substitute you like, and cook for 7 minutes, stirring occasionally, until all the liquid has evaporated.

Step 5:

Add the wine and continue stirring for another 6-8 minutes until the mixture is very thick and brick red in color.

Step 6:

Add the broth to the tomato mixture and bring to a boil. Once it has boiled, pass it to the meat and add the pre-cooked rice, until completely mixed. Season this wet mixture with pepper and salt.

Step 7:

We move on to the best part: put the peppers cut side up on a baking tray and fill them. Pop them in the preheated oven at 450°F.

Note: Do not overstuff the peppers, as this could split the sides and cause the peppers to fall apart.

After 15 minutes of baking, remove the peppers and top with the cheese mixture (use a quick melting cheese such as mozzarella, cheddar or Parmesan), and bake another 10-12 minutes until the cheese is melted and browned.

Step 8:

Grab your stuffed peppers from Ina Garten and serve them with your favorite garnish.

Ingredient Substitution

As simple as Ina Garten’s Stuffed Peppers recipe is, there isn’t much to substitute. But you can experiment with different types of cheese, meat, or seasonings, as long as you keep peppers as the main ingredient.

Beef

Like any type of meat, beef has its special flavor. And even though it’s used in the original recipe, swapping beef for chicken or turkey won’t make much of a difference.

Just try to use the same seasoning to keep the “original” flavor.

Came

Ina Garten’s stuffed peppers won’t be Ina’s without wine. However, some people do not consume alcohol. So you can use vinegar instead without any pangs of conscience.

Use the same amount of vinegar as if you were using wine.

With what to accompany the stuffed peppers Ina Garten

If you ask us, we’ll say that Stuffed Peppers are a perfect dish on their own. But if you still want to complement it with a garnish, here are some ideas that you can keep in mind.

Although stuffed peppers can be paired with almost any garnish, salads are an ideal contrast to the flavored pepper filling.

chicken noodle soup

Chicken Noodle Soup will complement your peppers with its fresh flavor of celery, carrots, and chicken, making it an ideal comfort food dish.

Also, the little time it takes to cook could be done while your peppers are baking. So it’s a winning combination for your dinner.

Chicken salad

What can be better than stuffed peppers on their own? Only stuffed peppers are served with a chicken salad. The combination of bacon and cheddar cheese will create a surprise effect on your taste receptors.

Note: Chicken Salad is a great addition if you decide to stick to the original recipe and use beef. We wouldn’t want too much chicken, would we?

cooked broccoli

If you want to add an extra dimension to the flavor of your stuffed peppers, you can never go wrong with broccoli. It is a light garnish that goes well with any dish. Serve it with a little more garlic and cheese to finish it off.

How to Reheat Ina Garten Stuffed Peppers

Since the primary way to cook stuffed peppers is in the oven, to get the most out of saved or leftover stuffed peppers you have to reheat them the same way.

How to Reheat Leftover Stuffed Peppers from Ina Garten

If the stuffed peppers aren’t frozen, just pop them in the oven at 350°F for 10 minutes, or microwave for about 3 minutes until hot enough.

How to Reheat Frozen Ina Garten Stuffed Peppers

If you have frozen your stuffed peppers, you need to bake them without thawing for about 20-30 minutes at 350°F.

How to store stuffed peppers Ina Garten

There is no big secret about how to preserve stuffed peppers: As we have already told you, you can prepare all the ingredients in advance, just mix them and bake them 30 minutes before serving them.

So let’s consider how you can store the peppers once they’re already cooked.

Store in the fridge

If you store stuffed peppers well, they can last up to 5 days in the fridge.

To do this, wrap each of the stuffed peppers individually with plastic wrap in two layers and place them in a glass container.

Store in the freezer

Obviously, stuffed peppers will last longer in the freezer. But they will lose their flavor if left too long, so consider keeping them no longer than 3 months.

To store the stuffed peppers in the fridge, wrap each one in plastic wrap, inside a freezer bag. Then store them in the freezer.

Ina Garten Stuffed Peppers Recipe

Surprise your guests with these sweet and tasty stuffed peppers, which will be a perfect main course at your dinner. Although it requires some preparation time, you will be surprised by the result.

Prep Time30 mins

cook time40 mins

total time1 hr 10 mins

Dish: Main dish

Kitchen: American

keyword: Ina Garten Stuffed Peppers Recipe

Serving: 4

calories: 444kcal

Author: Antonella

  • microwave safe bowl

  • Big pan

  • baking pan

For the peppers

  • 6 big peppers orange, red or yellow
  • 1 pound of minced meat
  • 2 cups of cooked rice
  • 1 cup of chicken broth
  • 2 cups of grated cheese
  • 2 medium onions
  • 4 garlic cloves
  • 4 plum tomatoes
  • 2 tablespoons of tomato paste

For the seasoning

  • 2 teaspoons thyme leaves
  • Kosher Salt
  • ground black pepper
  • 3 olive oil spoons
  • 1 cup of dry white wine
  • Prepare the peppers. Wash them well and trim about ⅛ inches off the bottom so they stand upright. Cut off the top of each pepper, scoop out the seeds, and clean out the membranes as much as you can. Cut off the rest of the tops of the peppers, as we’ll need them for later.

  • Precook the peppers by placing them in a microwave-safe bowl with a cup of water. Microwave them for about 10 minutes on high power. Once cooked, uncover them and let them rest. Note: To prevent the peppers from getting soggy, you can put them in a preheated oven at 350°F for about 10 minutes.

  • Start cooking the meat. Heat a large skillet with 2 tablespoons of oil over medium-high heat. Cook the meat in an even layer and cook for about 3 minutes until lightly browned on the bottom. Stir the meat and break up any lumps, scraping up any browned bits. Cook for another 6-8 minutes until lightly golden. Once cooked, transfer the meat to a large bowl with a slotted spoon, so that it does not retain too much liquid.

  • Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat and add the reserved minced peppers, garlic, thyme, onion, 4 teaspoons of salt, and ½ teaspoon of pepper. Cook for 10-12 minutes, stirring occasionally, until vegetables are tender but not brown. Then add the chopped tomatoes or any other tomato substitute you like, and cook for 7 minutes, stirring occasionally, until all the liquid has evaporated.

  • Add the wine and continue stirring for another 6-8 minutes until the mixture is very thick and brick red in color.

  • Add the broth to the tomato mixture and bring to a boil. Once boiled, transfer to the meat and stir in the pre-cooked rice, until fully combined. Season this wet mixture with pepper and salt.

  • Place the peppers with the cut side up on a baking tray and fill them. Pop them in the preheated oven at 450°F. After 15 minutes of baking, remove the peppers and cover them with the cheese mixture (use a cheese that melts quickly, such as mozzarella, cheddar or Parmesan), and bake another 10-12 minutes until the cheese is melted. and it browns Note: Do not overstuff the peppers, as this could split the sides and cause the peppers to fall apart.

  • Grab your stuffed peppers from Ina Garten and serve them with your favorite garnish.

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