Ina Garten’s stuffed peppers are the perfect comfort food for a winter night. They’re hearty and filling, but still light enough that you won’t feel weighed down. in this blog, I will share with you an ina Garten stuffed peppers recipe that is extremely delicious. These stuffed peppers are sure to become a new family favorite. This dish can be made ahead of time and reheated, so it’s perfect for a busy weeknight.
Ina Garten’s stuffed peppers are a delicious and easy way to feed your family or friends. They’re packed with flavor, and they’re so easy to make. I love to make them for a quick weeknight dinner or to take to a potluck. These peppers are stuffed with a flavorful mixture of rice, ground beef, and tomatoes. They’re baked in the oven until they’re tender and juicy. I like to serve them with a dollop of sour cream on top.
How To Make Ina Garten Stuffed Peppers
Ina Garten’s stuffed peppers are a delicious and easy-to-make meal that is perfect for any occasion. The best part about them is that they can be made ahead of time and then just popped in the oven when you’re ready to eat. The key to Ina’s stuffed peppers is to use good quality ingredients. Serve with a green salad and crusty bread for a complete meal. Give it a try today!
Ingredients To Make Ina Garten Stuffed Peppers
- 6 large red, orange, or yellow bell peppers
- 3 tablespoons olive oil
- 1 pound of ground beef
- 2 medium onions (chopped)
- 4 cloves garlic (finely grated)
- 2 teaspoons thyme leaves
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes (cored and cut into 1/2-inch pieces)
- 2 tablespoons tomato paste
- 1 cup Vinegar
- 1 cup low-sodium chicken broth
- 2 cups rice (cooked)
- 2 cups Muenster cheese (shredded)
Step By Step Instructions To Make Ina Garten Stuffed Peppers
Step 1
Place the peppers on a cutting board, and cut about 1/8-inch off their bottoms so they will stand upright.
Step 2
Cut the tops of each pepper about half an inch or a bit more. From the tops, remove all the flesh and discard the stems.
Step 3
Take out the seeds and as much membrane as you can. Combine the peppers with a cup of water in a microwave-safe bowl.
Step 4
Place the plastic wrap in the microwave and heat the unit for about ten minutes on high power. Cover and let them sit until ready to stuff.
Step 5
In a large frying pan over medium-high heat, heat 2 tablespoons of olive oil.
Step 6
Ensure the beef is evenly distributed and cook undisturbed until lightly browned approximately 3 to 5 minutes.
Step 7
Stir and fry until the meat is lightly browned all over, breaking up any clumps with a spoon and scraping up any browned bits from the pan. Transfer the beef to a large bowl after it has been cooked well.
Step 8
Reduce the heat to medium and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper to the same frying pan.
Step 9
Cook for about 10 to 12 minutes, stirring occasionally, until tender but not browned. It takes about 10 minutes to cook the tomatoes until they fall apart and most of the liquid has evaporated.
Step 10
Add the tomato paste and stir constantly until brick red, about two minutes. Add the vinegar and cook until the mixture is reduced, very thick, and if using wine so until no alcohol smell remains.
Step 11
Add the broth to the bowl with the beef and bring to a boil. Stir in the rice until it is completely combined. Add salt and pepper to taste.
Step 12
Prepare the oven by preheating it to 450 degrees Fahrenheit. Using the back of a spoon, gently press the filling into the peppers, cut side up, in a baking pan.
Step 13
Don’t overfill the peppers and split their sides. Bake for 15 minutes, then top with cheese and bake for 10 to 12 minutes more until the cheese is melted and browned in spots. With a side dish of your choice, serve it hot. Enjoy!
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- Paula Deen Pimento Cheese Recipe
- Ina Garten Shortbread Cookies Recipe
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Conclusions
I hope you enjoyed this recipe for Ina Garten’s stuffed peppers. I love how simple and flavorful they are, and I know you will too. These Ina Garten stuffed peppers are a delicious and easy way to enjoy a healthy meal. They’re packed with flavorful ingredients like rice, tomatoes, and feta cheese, and they’re perfect for a quick lunch or dinner. If you’re looking for a tasty and nutritious recipe, give these Ina Garten stuffed peppers a try!
Ina Garten Stuffed Peppers Recipe
Ingredients
- 6 large red, orange, or yellow bell peppers
- 3 tablespoons olive oil
- 1 pound of ground beef
- 2 medium onions (chopped)
- 4 cloves garlic (finely grated)
- 2 teaspoons thyme leaves
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes (cored and cut into 1/2-inch pieces)
- 2 tablespoons tomato paste
- 1 cup Vinegar
- 1 cup low-sodium chicken broth
- 2 cups rice (cooked)
- 2 cups Muenster cheese (shredded)
Instructions
- Place the peppers on a cutting board, and cut about 1/8-inch off their bottoms so they will stand upright.
- Cut the tops of each pepper about half an inch or a bit more. From the tops, remove all the flesh and discard the stems.
- Take out the seeds and as much membrane as you can. Combine the peppers with a cup of water in a microwave-safe bowl.
- Place the plastic wrap in the microwave and heat the unit for about ten minutes on high power. Cover and let them sit until ready to stuff.
- In a large frying pan over medium-high heat, heat 2 tablespoons of olive oil.
- Ensure the beef is evenly distributed and cook undisturbed until lightly browned approximately 3 to 5 minutes.
- Stir and fry until the meat is lightly browned all over, breaking up any clumps with a spoon and scraping up any browned bits from the pan. Transfer the beef to a large bowl after it has been cooked well.
- Reduce the heat to medium and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper to the same frying pan.
- Cook for about 10 to 12 minutes, stirring occasionally, until tender but not browned. It takes about 10 minutes to cook the tomatoes until they fall apart and most of the liquid has evaporated.
- Add the tomato paste and stir constantly until brick red, about two minutes. Add the vinegar and cook until the mixture is reduced, very thick, and if using wine so until no alcohol smell remains.
- Add the broth to the bowl with the beef and bring to a boil. Stir in the rice until it is completely combined. Add salt and pepper to taste.
- Prepare the oven by preheating it to 450 degrees Fahrenheit. Using the back of a spoon, gently press the filling into the peppers, cut side up, in a baking pan.
- Don't overfill the peppers and split their sides. Bake for 15 minutes, then top with cheese and bake for 10 to 12 minutes more until the cheese is melted and browned in spots. With a side dish of your choice, serve it hot. Enjoy!
