Grammy's Kitchen · Stuffed Peppers · Stuffed Bell Peppers
One of 39 stuffed peppers recipes we measured
from thecozycook.com
It ranks #5 of 39 for glaze depth among the stuffed peppers recipes we compared. 63 cooks on thecozycook.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 26% | 23% |
| sweetener | 2% | 0% |
| liquid | 16% | 9% |
| vegetables and beans | 203% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 6 bell peppers (of roughly equal size) |
| 20 g | 1-2 tablespoons olive oil |
| 340 g | 3/4 lb. ground beef |
| 227 g | 1/2 lb. ground Italian sausage (spicy or mild) |
| 150 g | 1 small yellow onion (diced) |
| 9 g | 3 cloves garlic (minced) |
| Salt/Pepper | |
| 2 g | 1 teaspoon Italian seasoning |
| 33 g | 2 tablespoons tomato paste |
| 13 g | 1 tablespoon brown sugar |
| 411 g | 14.5 oz. diced tomatoes (undrained) |
| 368 g | 1 1/2 cups marinara sauce (I love Rao’s) |
| 120 g | 1/2 cup chicken broth |
| 5 g | 1 teaspoon Worcestershire sauce |
| 5 g | 1 teaspoon hot sauce |
| 278 g | 1.5 cups cooked rice |
| 170 g | 1 1/2 cups cheddar cheese (shredded) |
Method: 6 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make stuffed peppers regularly in the summer and this recipe was exceptional! The flavor of the meat with sausage added and the tomatoes blended with the rest of the filling really elevated it. I did have to bake them longer to soften the peppers to our li” — a cook, 5.0★
“I have had a tried and true stuffed bell pepper recipe for years, but I wanted to try a new one for fun. Yours turned out better! My whole family loved it. Thank you for posting the recipe!” — a cook, 5.0★