Grammy's Kitchen · Stuffed Peppers · Stuffed Green Peppers
One of 39 stuffed peppers recipes we measured
25 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 | 23% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 200% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 6 green bell peppers (look for similar sized peppers) |
| 14 g | 1 tablespoon olive oil |
| 680 g | 1 1/2 pounds ground beef (I use 90% lean) |
| 8 g | 1 1/4 teaspoons kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 107 g | 2/3 cup yellow onion (finely chopped) |
| 8 g | 1 tablespoon garlic (minced) |
| 278 g | 1 1/2 cups long grain white rice (COOKED, do not use raw) |
| 227 g | 8 ounce can tomato sauce |
| 411 g | 14 1/2 ounce can petite diced tomatoes (do not drain) |
| 1 g | 1/2 teaspoon dried Italian seasoning |
| 224 g | 2 cups shredded mozzarella cheese (divided use) |
| 12 g | 2 tablespoons parsley (chopped) |
Method: 13 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good!! I used a pound of ground beef and chopped up the green pepper tops and threw those in with the onions. Also, didn’t have mozzarella so used cheddar, perfectly divine served with a Caesar salad.” — a cook, 5.0★
“This was a really good recipe for using fresh green peppers from the garden. I used Italian sausage instead of hamburger and it worked very well. The recipe is certainly a keeper.” — a cook, 5.0★