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Epicurious

Mom's Stuffed Peppers

By Adriana Trigiani and Mary Yolanda Trigiani

5.0

(2)

Image may contain Plant Vegetable Food Pepper and Bell Pepper
Photo by Adriana Trigiani and Mary Yolanda Trigiani

Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

A Tip From Pia

Mom sometimes made these with rice in the mixture. It makes the dish a bit heartier.

Recipe information

  • Yield

    Serves 4

Ingredients

The filling:

1 pound ground beef, browned
1 tablespoon minced garlic
1 cup fine bread crumbs
1/4 cup grated Parmigiano-Reggiano
4 tablespoons chopped Italian parsley
3 fresh basil leaves, finely chopped
1 cup fresh tomatoes, precooked (or canned tomatoes)
2 eggs
4 tablespoons olive oil

To assemble:

8 medium peppers, stemmed, cored, and seeded
1 tablespoon olive oil for drizzling over peppers before baking
1 cup tomato sauce

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit.

    Step 3

    Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

Image may contain: Plant, Food, Produce, Vegetable, and Sprout
From Cooking With My Sisters © 2017 by Adriana Trigiani and Mary Yolanda Trigiani. Reprinted with permission by Harper Paperbacks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsAmericanGround BeefBeefMeatBell PepperVegetableMainLunchDinnerNut FreeKetoEasyWeeknight MealsOven BakeHarper CollinsCookbooks
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