Grammy's Kitchen · Stuffed Peppers · Stuffed Bell Peppers
One of 39 stuffed peppers recipes we measured
221 cooks on www.dinneratthezoo.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 | 10% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 135% | 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 (any color, or a combination of colors) |
| 9 g | 2 teaspoons olive oil |
| 680 g | 1 1/2 pounds ground beef (I use 90% lean) |
| 80 g | 1/2 cup onion (finely chopped) |
| 6 g | 2 teaspoons garlic (minced) |
| 278 g | 1 1/2 cups cooked white rice (do not use raw rice) |
| salt and pepper to taste | |
| 425 g | 15 ounce can tomato sauce |
| 1 g | 1/2 teaspoon Italian seasoning |
| 168 g | 1 1/2 cups mozzarella cheese (shredded, divided use) |
| 12 g | 2 tablespoons parsley (chopped) |
| cooking spray |
Method: 12 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've never met a recipe on this site I didn't like :) This recipe is wonderful as is. Because I can't seem to leave things alone, I added a 4oz can of mushrooms drained, 1 T Worcestershire, pinch red pepper flakes, 1/2c diced bell pepper from cutting the to” — a cook, 5.0★
“My brother said he didn't like stuffed peppers, but told me he tried this one & ate a WHOLE one! I did add Quinoa to rice & replaced parsley with other fresh greens.” — a cook, 5.0★