Do you want an easy yet impressive recipe to make for dinner? Look no further than Ina Garten’s stuffed peppers recipe.
This dish is simple to follow and tastes amazing. You’ll wow your guests with this recipe!
One of the best things about summer is all the delicious produce in season. These stuffed peppers are a perfect example of a tasty and healthy summer dish.
They’re easy to make, and you can customize them with your favorite ingredients.
If you are looking for an easy and tasty dinner idea, you should definitely check out this recipe.
You won’t be disappointed!
About the Ina Garten stuffed peppers
Ina Garten’s stuffed peppers are a delicious and easy way to make a healthy and hearty meal.
The peppers are stuffed with rice, beef, and vegetables, then baked in the oven. This dish is perfect for a weeknight dinner, as it is relatively quick and easy to prepare.
The stuffed peppers are also very versatile, as they can be served with various sauces or toppings.
In addition, the dish can be easily made ahead of time and reheated later. As a result, Ina Garten’s stuffed peppers are a great option for busy families or individuals who want to enjoy a healthy and flavorful meal.
Should I use yellow, red, or green peppers?
The type of pepper you use is up to you. Ina Garten’s recipe calls for green peppers, but you can also use red or yellow peppers. If you are looking for a more colorful dish, you can use a mix of different colored peppers.
How long does it take to make this recipe?
One of the best things about Ina Garten’s stuffed peppers recipe is that it is relatively quick and easy to make.
The dish can be on the table in about an hour, which makes it perfect for a weeknight meal.
Another great thing about this recipe is that it is very versatile. You can stuff them with whatever you like.
Ina Garten Stuffed Peppers
Ingredients
- 6 Large bell peppers, halved lengthwise and seeded
- 1 pound Ground beef
- 1 tbsp Olive oil
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 cup Uncooked rice
- 1 can Diced tomatoes, undrained (14.5 ounces)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/2 cup Grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef, onion, garlic, and rice, and cook until the beef is browned and the rice is tender about 10 minutes.
- Stir in the diced tomatoes, salt, and pepper.
- Place the bell pepper halves in a large baking dish. Spoon the beef mixture into the peppers, then sprinkle with the Parmesan cheese.
- Bake until the peppers are tender and the cheese is melted and bubbly about 30 minutes.
- Serve with a green salad or roasted vegetables.
- Enjoy!
How do I know when the peppers are done?
The peppers are done when they are tender, and the cheese is melted and bubbly.
You can test the peppers by inserting a fork into them. If the fork easily pierces the peppers, they are done. These cheesy stuffed peppers are best served immediately.
Can I add or replace some ingredients?
This Ina Garten stuffed peppers recipe is very versatile.
If you are not a fan of beef, you can easily swap it out for ground chicken or turkey.
Vegetarians can also make this dish by leaving out the meat and increasing the amount of rice.
You can add other vegetables to the dish, such as diced zucchini or yellow squash. The possibilities are endless! It is a versatile dish that can be tailored to your liking; Ina Garten’s stuffed peppers recipe is sure to please.
Can I make this recipe ahead of time?
Yes, this dish can easily be made ahead of time.
Simply prepare the peppers as directed and store them in the fridge. When you’re ready to eat, reheat the peppers in a 350-degree oven until they’re warm.
What is the best type of cheese for stuffed peppers?
For many people, stuffed peppers are comfort food. They are warm, filling, and can be easily customized to suit any taste. Cheese is one of the most important factors in making a great stuffed pepper.
Many types of cheese can be used, but some work better than others.
For example, cheddar cheese is a popular choice because it melts well and has a sharp flavor that pairs well with other ingredients.
However, the best type of cheese for stuffed peppers is sharp, shredded cheese.
Sharp cheddar cheese, Parmesan cheese, and Asiago cheese are all great options because they are milder and will not overwhelm the other flavors in the dish.
Ultimately, the best type of cheese for stuffed peppers is one that will melt well and complement the other ingredients. Avoid using pre-shredded cheese, as it does not melt as well.
What type of rice should I use?
The type of rice you use is up to you. Ina Garten’s recipe calls for white rice, but you can also use brown rice or another type of rice. If you are looking for a more nutritious dish, you can use brown rice.
Tips and tricks for a better recipe
First of all, use lean ground beef to reduce the fat content.
- Add some chopped veggies to the beef mixture for extra nutrients and flavor.
- Use fresh diced tomatoes instead of canned ones for a fresher flavor.
- To save time, cook the rice in advance.
- For a vegetarian option, use Beyond Meat crumbles or cooked lentils in place of the ground beef.
- For a spicier dish, add some red pepper flakes or diced jalapeños to the beef mixture.
- To make it a complete meal, serve with a side of steamed broccoli or roasted Brussels sprouts.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat leftovers in the oven, microwave, or stovetop until heated.
- This recipe can easily be doubled or tripled to feed a larger crowd.
- To make it gluten-free, use GF rice and cheese, and omit the breadcrumbs from the Parmesan topping.
Finally, try serving these stuffed peppers with a dollop of sour cream or Greek yogurt. Yum!
Final Words
Ina Garten’s stuffed peppers recipe is a delicious and easy way to feed your family or friends.
This dish is very versatile and can be tailored to your liking. It can be made ahead of time and reheated when you’re ready to eat. You can make this recipe even better with just a few simple tips. Give it a try today!
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