Italian Stuffed Peppers
a dinner recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
Baked to perfection, these Italian stuffed peppers are the perfect combination of flavor and texture with a rich and creamy filling topped with melted mozzarella cheese. These are just as good when you serve them as leftovers and they get to marinate in the fridge overnight!
TIME (ACTIVE) | 1 H
TOTAL | 1 H
SERVINGS
| 5 peppers
SPECIAL EQUIPMENT:
1 SAUCEPAN
1 BAKING PAN
- Preheat the oven to 375 degrees F. Cut off the top of the peppers. Place them in the baking pan upside down in 1/2 inch of water. Bake for 15 minutes and then remove from the oven.
- In a saucepan on medium-high heat, add sausage and ground beef to the pan. Sear the meat untouched for 3 minutes, then using a wooden spoon break apart the meat. Brown it until you can no longer see pink and then remove it from the pan and set it aside.
- Add some olive oil to the pan. Lower the heat to medium and saute the onions for 8 minutes until they are softened. Add the crushed tomatoes to the pan and bring to a simmer. Add in the meat and the seasonings and stir well.
- Simmer the sauce for 20 minutes on medium-low. Remove the sauce from the heat and stir in the parmesan cheese.
- Stuff the peppers with the meat stuffing and then top with mozzarella. Place the peppers back in the oven and bake for 20 minutes.
4 days in the refrigerator
To make the peppers stand up on their own, it can be helpful to cut the bottom of the pepper slightly to make it sit evenly.
Small peppers work best for this recipe because there may not be enough stuffing for very large peppers.
dried
coarse grain
This artisanal dried coarse grain French grey salt is rich in minerals and is tinged grey from the clay bottom of the tidal pools from which it is harvested. Briny and flavorful, but softer on the palate than commercial salts.
0.5 oz - PORTION$0.50
3 oz - JAR$3
3 oz - REFILL$2
16 oz - REFILL$8
crushed
Dried basil should be added at the start of cooking and is prized for its convenience and its ability to be used in blends like Italian Seasoning.
0.07 oz - PORTION$0.50
0.6 oz - JAR$6
0.6 oz - REFILL$5
2 oz - REFILL$14
premium
powder
Premium garlic powder is more pungent in flavor and lighter in color. It is also more soluble due to the removal of the skins before milling.
2.5 oz - JAR$8
2.5 oz - REFILL$7
8 oz - REFILL$17
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
mild
flakes
Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.
0.18 oz - PORTION$0.50
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$12
