THE BEST Stuffed Bell Peppers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
aromatics	33%	23%
liquid	0%	9%
vegetables and beans	286%	137%

Where it stands out

• #4 of 39 for slice integrity
• #37 of 39 for moistness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound 90% lean ground beef
	4 mushrooms (, chopped)
	3 ears fresh corn kernels ((or 1 1/2 cups frozen corn))
80 g	2 ribs celery (, chopped thinly)
150 g	1 medium onion (, chopped)
6 g	2 cloves garlic (, minced)
822 g	2 (14.5-ounce) cans petite diced tomatoes with juice
33 g	2 tablespoons concentrated tomato paste
12 g	2 tablespoons dried basil
4 g	1 tablespoon dried oregano
1 g	1/2 teaspoon red pepper flakes
	kosher salt and freshly ground black pepper (, to taste)
278 g	1 1/2 cups cooked long grain white rice
25 g	1/4 cup chopped Italian parsley
720 g	6 bell peppers
113 g	1 cup shredded cheese ((I like fontina or Monterey Jack))

Method: 6 steps, published by www.foodiecrush.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We really, really like this recipe. We’ve made it several times and tweak it a bit each time, based on our mood. We’ve used ground beef, turkey and Italian sausage. I LOVE that you can change up the recipe to your liking and it still turns out terrific. We als” — a cook, 4.0★

“Love this recipe, family favorite. I made a few modifications to this recipe that my family loves. I added 1 sweet Italian sausage, I used two cans of petite diced tomatoes that have garlic, basil, oregano. For the cheese I use Cheddar Gruyère and OMG does thi” — a cook, 5.0★