Video Recipe Filler of Beef Ina Garten

Ina Garten Stuffed Peppers, I like this recipe and the way that ina Garten made it. So, in this post am going to share with you how to make stuffed peppers just like Ina Garten made. If you are a beginner cooker or you trying this recipe for the first time, just follow the steps carefully and you will make your first delicious stuffed pepper perfectly.

Feel free to leave a comment if you have questions, tips, or feedback.

More Ina Garten Recipes:

Ina Garten Salad Nicoise
Ina Garten Turkey Tetrazzini
Chicken No Peek Recipe
Michael Symons Cheesy Potatoes

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How Ina Garten Made Stuffed Peppers

Ina Garten made this stuffed pepper dish from ground beef which is cooked with onion, garlic, vinegar, and some seasoning. Then she prepares the pepper by cutting every pepper and removing the seeds. Then stuff with cooked rice and beef mixture. After that, bake the stuffed pepper for about 15 min. Once the first 15 min is ended, top the stuffed pepper with chopped cheese and bake again for about 15 min until the cheese is melted and browned.

Ingredients You Need

Bell peppers: You can use red, orange, or yellow bell pepper, I prefer to use red bell pepper. Just make sure to clean it well. Follow the instructions below.
Olive oil: Extra virgin olive oil is the best olive oil to use. Just try Tunisian olive oil, which is the best in the market.
Ground beef: Just ground beef. If you will use beef from frozen, you need to thaw it before cooking it.
Vinegar: Ina Garten uses white wine in the original recipe, but I will use vinegar. I don't consume alcohol, do feel free to use the same amount for the wine.
Broth: You can also use beef broth instead of chicken broth. But they will get more beef taste in the recipe.
Cheese: chopped cheddar, mozzarella, or parmesan. You can use any of these cheeses. Just use a fast melted cheese.
Seasoning: Kosher salt and black pepper for seasoning.
Vegetables: Chopped onions, garlic, diced tomatoes, and some thyme leaves. You can also add some Italian dry herbs or dry rosemary.

How To Store Ina Garten Stuffed Peppers

Store In The Fridge

To store cooked stuffed peppers individually, wrap each of them with plastic wrap. Two layers are recommended. Next, place all the wrapped peppers into a glass container and place them in the fridge. Properly stored, cooked stuffed peppers will last for 3 to 5 days in the refrigerator.

Store In The Freezer

You can easily freeze cooked stuffed pepper in the freezer. You need to wrap every single pepper along with the plastic wrap or into frozen bags and place them in the freezer. Your stuffed peppers will last easily 3 months or longer. I personally don't recommend you to freeze them longer than 3 months.

How To Reheat

To reheat leftover stuffed pepper, simply place them into the oven for 10 min at 350°F. or in the microwaves for about 3 min, until becomes warm.

To reheat frozen stuffed pepper, remove the wrapping and bake them straight from frozen at 350 degrees F until they are thawed and warmed through, about 20-30 minutes.

Ina Garten Stuffed Peppers Ingrediets

6 large red, orange, or yellow bell peppers
3 tablespoons olive oil
1 pound 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 cooked rice
2 cups shredded Muenster cheese

Ina Garten Stuffed Peppers Instructions

The peppers should stand upright, If Not, place them on a cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over.
Cut the top off each pepper about 1/2-inch or a little bit more.
Remove and discard the stems, then chop all the remaining flesh from the tops.
Scoop out the seeds and as much of the membranes as you can.
Now, Place the peppers in a large microwave-safe bowl with a cup of water.
Cover with plastic wrap and heat the microwave on high power for about 10 minutes.
Carefully uncover and let them sit until ready to stuff.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
Spread the beef in an even layer and cook undisturbed until lightly browned, it will take about 3 to 5 minutes.
Keep stir and fry, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over 6 to 8 minutes.
Once the beef is cooked well, Transfer it to a large bowl.
In the same frying pan, reduce the heat to medium and heat the remaining 1 tablespoon of olive oil, and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
Cook and stir occasionally, until tender but not browned, about 10 to 12 minutes.
Add the tomatoes and keep cooking and stir occasionally, until falling apart and much of the liquid has evaporated, it takes about 10 minutes.
Add the tomato paste and cook, stirring constantly until brick red-colored, about 2 minutes.
Stir in the vinegar and cook until the mixture is reduced, very thick, and if you will use wine so until no smell of alcohol remains 6 to 8 minutes.
Add the broth and bring to a boil then transfer to the bowl with the beef.
Stir in the rice until completely combined. (The mixture will be a little bit wet.)
Now, Season with salt and pepper.
Preheat the oven to 450 degrees F.
Place the peppers cut-side up in a baking Pan then put the filling into the peppers, gently pressing it in with the back of a spoon.
make sure you don't overstuff and split the sides of the peppers. Bake for 15 minutes, then top with the cheese and continue baking until the filling is heated through and the cheese is melted and browned in spots, about 10 to 12 minutes.
Serve it hot with your favorite side dish.

Why are my stuffed peppers watery?

Watery stuffed peppers are a very famous problem, especially if the bell peppers are not pre-cooked. When you cook The vegetable in the oven, it releases moisture, which will pool at the bottom. This can easily lead to a very moist, water-stuffed pepper. The best thing to do the next time is to precook the peppers for 15 min at 300°F then stuff them and keep baking.

Do you have to cook the meat first for stuffed peppers?

Absolutely, you should cook the meat before stuffing in the bell peppers. Because if you will put raw meat and bake it with the pepper, it causes the meat will stay raw and the pepper will burn and dry. That's why You need at least to cook the meat (ground beef, or pork) until brown before stuffing in the pepper.

Do you have to boil peppers before stuffing them?

No, you don't need to boil the bell peppers before stuffing them, but you may need to bake them for 10 minutes. Because there is a risk to become watery, This problem does not always happen but you need to avoid it because there is no solution for watery stuffed peppers. So, after cleaning and cutting the pepper, put them in the oven for about 10 min at 350°F.

What To Serve With Ina Garten Stuffed Peppers

You can serve Stuffed Peppers with fresh salad such as cucumber and carrot salad , or lettuce salad. Also, it works well with Potato Leek Soup or Italian Wedding Soup. Or serve them simply with some chili sauce aside.

Here's a list of the best side dishes for Ina Garten Stuffed Peppers:

Broccoli Salad
Salad Nicoise
Steamed Broccoli
Stuffed Artichokes
Dutch Oven Bread
Paella Salad
Sauteed Spinach
Lobster Paella
Arugula Salad

Ina Garten Stuffed Peppers Nutrition Facts

Serving Size: 1 whole stuffed pepper (458g grams)

Calories 444
Calories from Fat 213
Total Fat 24g
Saturated Fat 9.6g
Trans Fat 0.8g
Cholesterol 121mg
Sodium 494mg
Potassium 937mg
Total Carbohydrates 30g
Dietary Fiber 5.4g
Sugars 8.2g
Protein 29g

Ina Garten Stuffed Peppers

Cooking Method:Baking Cuisine:American Courses:Dinner

Description

Ingredients

6 large red, orange, or yellow bell peppers
3 tablespoons olive oil
1 pound 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 cooked rice
2 cups shredded Muenster cheese

Instructions

The peppers should stand upright, If Not, place them on a cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over.
Cut the top off each pepper about 1/2-inch or a little bit more.
Remove and discard the stems, then chop all the remaining flesh from the tops.
Scoop out the seeds and as much of the membranes as you can.
Now, Place the peppers in a large microwave-safe bowl with a cup of water.
Cover with plastic wrap and heat the microwave on high power for about 10 minutes.
Carefully uncover and let them sit until ready to stuff.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
Spread the beef in an even layer and cook undisturbed until lightly browned, it will take about 3 to 5 minutes.
Keep stir and fry, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over 6 to 8 minutes.
Once the beef is cooked well, Transfer it to a large bowl.
In the same frying pan, reduce the heat to medium and heat the remaining 1 tablespoon of olive oil, and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
Cook and stir occasionally, until tender but not browned, about 10 to 12 minutes.
Add the tomatoes and keep cooking and stir occasionally, until falling apart and much of the liquid has evaporated, it takes about 10 minutes.
Add the tomato paste and cook, stirring constantly until brick red-colored, about 2 minutes.
Stir in the vinegar and cook until the mixture is reduced, very thick, and if you will use wine so until no smell of alcohol remains 6 to 8 minutes.
Add the broth and bring to a boil then transfer to the bowl with the beef.
Stir in the rice until completely combined. (The mixture will be a little bit wet.)
Now, Season with salt and pepper.
Preheat the oven to 450 degrees F.
Place the peppers cut-side up in a baking Pan then put the filling into the peppers, gently pressing it in with the back of a spoon.
make sure you don't overstuff and split the sides of the peppers. Bake for 15 minutes, then top with the cheese and continue baking until the filling is heated through and the cheese is melted and browned in spots, about 10 to 12 minutes.
Serve it hot with your favorite side dish.

Keywords:Ina Garten Stuffed Peppers, Stuffed Peppers

Serving Size 1 whole stuffed pepper (458g grams)

Servings 1

Amount Per Serving
Calories 444
Calories from Fat 213

% Daily Value *
Total Fat 24 g 37%

Saturated Fat 56 g 280%

Trans Fat 676 g
Cholesterol 87 mg 29%
Sodium 77 mg 4%
Potassium 65 mg 2%
Total Carbohydrate 23 g 8%

Dietary Fiber 23 g 92%

Sugars 43 g
Protein 99 g 198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Source: https://chefsandrecipes.com/ina-garten-stuffed-peppers/