Print

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

recipe
Deconstructed Stuffed Peppers - A Family Feast
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

Deconstructed Stuffed Peppers

Yield: 10 servings 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes

Ingredients

  • 3 large green bell peppers, thickly sliced vertically
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups long grain white rice
  • 1 1/2 cups chopped onions
  • 2 cups chopped green peppers
  • 1 tablespoon minced garlic
  • 1/4 cup red wine, such as Merlot
  • 1 pound 80/20 ground beef
  • 1 pound Italian sausage in bulk (out of casing)
  • 2 3/4 cups beef stock
  • 1 1/2 cups fresh tomatoes chopped, or 1 14.5 ounce can of chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil (or 1 tablespoon dry)
  • 1 tablespoon chopped fresh oregano (or 1 1/2 teaspoons dry)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups grated Parmesan cheese
  • 3 cups ketchup
  • 6 tablespoons Worcestershire sauce
  • 1/2 teaspoon Sriracha sauce (or your choice of hot sauce)

Instructions

  1. Preheat oven to 350 degrees once you have the ingredients prepped.
  2. Bring a six quart heavy duty pot of salted water to a boil and place the thick sliced peppers into water. Cook five minutes, drain and run under cold water to cool completely. Set aside.
  3. Dry out the pot and place over medium high heat and add the olive oil. Once hot, add the uncooked rice. Sauté the rice for five minutes stirring frequently. Rice will brown somewhat so be careful to not let it burn by stirring and controlling the heat. Add onions, peppers and garlic to the rice and continue to sauté for three more minutes. Add wine and stir quickly. Mixture will bubble and wine will get absorbed by the rice.
  4. Move the rice mixture to the sides of the pan and place the beef and pork in the center. Stir and mix the meat to cook until no pink shows, about ten minutes, leaving the rice pressed to the sides of the pan while cooking.
  5. Stir the rice and cooked meat together, then add both stocks, tomatoes, tomato paste, basil, oregano, parsley, salt and pepper. Stir to combine and keep on heat just until mixture is hot. Remove the pan from the burner.
  6. Top mixture with Parmesan cheese. Then top with sliced blanched green bell peppers spreading evenly across the top.
  7. In a medium microwavable bowl, mix ketchup, Worcestershire sauce, and hot sauce. Heat mixture in microwave until hot. Spread evenly over top of peppers.
  8. Place uncovered pan into the oven and bake for about 15 minutes, or until the rice is tender.
  9. Place the pot under the broiler and broil to caramelize the top. Be careful not to burn.
  10. Serve by scooping down through the top layer of tomato and peppers and into the rice and meat filling below, making sure each serving contains each ingredient. 

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Notes

We recommend cooking this in an oven-proof heavy bottomed pan such as a Dutch oven. Ours was a six quart Le Cruse. 

© Author: A Family Feast
Cuisine: American Method: Baked

Find it online: https://www.afamilyfeast.com/deconstructed-stuffed-peppers/