Ina Garten’s Stuffed Bell Peppers Recipe for Flavorful Dinners

Stuffed bell peppers represent a classic comfort dish that transforms simple ingredients into a mouthwatering meal anyone can master.

These vibrant vessels capture the essence of home cooking with their robust flavors and satisfying textures.

Bold and colorful peppers become delicious containers for a medley of savory ingredients that blend harmoniously.

Mediterranean-inspired seasonings elevate this traditional recipe beyond ordinary weeknight dinners.

Each pepper promises a complete meal packed with protein, grains, and vegetables that will delight your taste buds.

The combination of ingredients creates a balanced and nutritious dish that feels both rustic and elegant.

Preparing these peppers allows you to unleash your culinary creativity and impress dinner companions: let’s dive into this delectable culinary adventure!

Why Ina Garten’s Stuffed Bell Peppers Impress

• Savor Hearty Italian-Inspired Comfort: This stuffed bell pepper recipe brings together classic Italian flavors with a satisfying, homestyle approach that feels like a warm hug on a plate.
• Master a Simple Yet Impressive Dish: Novice cooks can easily nail this recipe with straightforward steps, creating a restaurant-quality meal that looks and tastes incredibly sophisticated.
• Enjoy a Nutritious One-Pot Wonder: Packed with protein from sausage, vegetables from bell peppers, and complex carbohydrates from rice, this dish delivers balanced nutrition in every delightful bite.
• Customize with Endless Variations: The recipe offers flexibility to swap meats, change cheese types, or add extra spices, making it perfect for experimenting home cooks who love personalization.

Inside the Ingredients: Ina Garten’s Stuffed Peppers

Main Ingredients:

Bell Peppers: Sweet and colorful peppers that serve as the edible vessel for the stuffing, best when firm and vibrant with no soft spots.

Italian Sausage: Flavorful meat that provides rich, savory base for the stuffing, choose fresh ground sausage with good fat content for maximum taste.

Rice: Hearty grain that creates bulk and texture in the stuffing, long-grain white rice works best for consistent cooking.

• Mozzarella Cheese: Melty topping that adds creamy richness and golden brown finish, select fresh shredded cheese for best melting.
• Chicken Broth: Liquid that helps cook rice and adds depth of flavor, low-sodium version allows better control of overall saltiness.

• Marinara Sauce: Tangy tomato base that adds moisture and Italian flavor to the filling, choose a high-quality prepared sauce.
• Onion, Garlic: Aromatic vegetables that provide foundational flavor, fresh ingredients offer the most robust taste.
• Italian Seasoning, Garlic Powder, Salt, Pepper: Spice blend that enhances overall taste profile, use balanced amounts for perfect seasoning.
• Olive Oil: Cooking fat for sautéing and brushing peppers, extra virgin variety adds subtle flavor.
• Fresh Parsley: Optional garnish that adds fresh green color and light herbal note.

How to Prep Ina Garten’s Stuffed Bell Peppers

Step 1: Prepare the Peppers

• Olive oil
• Pinch of salt
• Dash of black pepper

Roast for 20 minutes until slightly softened.

Step 2: Sizzle the Sausage

• Diced onions
• Minced garlic

Sauté until onions turn translucent and fragrant.

Step 3: Create the Magical Filling

• Uncooked rice
• Marinara sauce
• Italian seasoning
• Garlic powder
• Chicken broth

Bring to a gentle boil, then reduce heat. Simmer covered for 20 minutes until rice is nearly tender.

Step 4: Stuff and Top the Peppers

Remove rice mixture from heat. Fluff with a fork. Generously spoon the filling into roasted pepper halves. Sprinkle generously with shredded mozzarella cheese.

Step 5: Final Baking Magic

Cover baking dish loosely with aluminum foil. Bake for 15 minutes. Remove foil and broil for 2-3 minutes until cheese transforms into a golden, bubbly masterpiece.

Step 6: Serve with Flair

Garnish with freshly chopped parsley. Serve immediately and watch everyone’s eyes light up with excitement!

Tips That Upgrade Ina Garten’s Stuffed Bell Peppers

• Pick Perfect Peppers: Look for bell peppers with thick, sturdy walls that will hold the stuffing without collapsing during baking.
• Master the Pepper Prep: Slice peppers lengthwise with a sharp knife, removing seeds and membranes carefully to create a clean, even surface for filling.
• Boost Flavor Power: Mix herbs like fresh parsley or basil into the stuffing to add brightness and depth to the classic dish.
• Prevent Soggy Bottoms: Pat the bell pepper halves dry with paper towels before filling to reduce excess moisture and maintain a robust texture.
• Cheese Topping Trick: Sprinkle a final layer of cheese during the last few minutes of baking for a golden, crispy, mouthwatering finish.

How to Keep Stuffed Bell Peppers Fresh

• Cool Completely: Let stuffed bell peppers cool to room temperature before storing to prevent condensation and soggy texture. Moisture buildup can make peppers mushy and compromise their delicious flavor profile.
• Freezer Preservation: Wrap individual peppers tightly in plastic wrap, then place in heavy-duty freezer bags. Remove excess air to prevent freezer burn and maintain optimal taste. Label bags with date and contents for easy tracking.
• Refrigeration Strategy: Use shallow, leak-proof containers with tight-fitting lids to keep stuffed peppers fresh. Stack containers carefully to maximize space and prevent crushing delicate pepper structures. Consume within 3 days for best quality and safety.

Fun Flavor Swaps for Ina Garten’s Stuffed Bell Peppers

• Mediterranean Fusion: Replace Italian sausage with ground lamb, swap marinara for tomato-feta sauce, and sprinkle crumbled Greek cheese on top for a Mediterranean-inspired version.
• Vegetarian Harvest: Substitute sausage with quinoa, black beans, and roasted corn. Add diced zucchini and use vegetable broth for a hearty plant-based alternative.
• Spicy Southwest Kick: Use ground beef or turkey, incorporate taco seasoning, mix in black beans, and top with pepper jack cheese. Serve with fresh cilantro and a dollop of sour cream for extra zest.
• Seafood Sensation: Switch protein to lump crab meat or shrimp, use white wine instead of broth, add fresh dill, and crown with a light pecorino cheese for an oceanic transformation.

One Final Bite: Ina Garten’s Stuffed Bell Peppers

Culinary magic emerges from Ina Garten’s stuffed bell peppers, a Mediterranean-inspired masterpiece that whispers comfort and elegance.

Rich Italian sausage melds seamlessly with aromatic rice, creating symphony within vibrant pepper vessels.

Melted mozzarella crowns each pepper, promising extraordinary flavor profiles that dance across palates.

Sophisticated yet approachable, this recipe transforms ordinary ingredients into extraordinary dining experiences.

Mediterranean influences shine through carefully balanced seasonings and hearty ingredients.

Savor each bite, share this culinary journey with friends, spread the recipe’s charm across social media, and let passionate cooking connections flourish.

Ina Garten Stuffed Bell Peppers Recipe

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4.7 from 40 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Ina Garten’s stuffed bell peppers blend Mediterranean flavors with hearty ground beef and aromatic rice. Colorful peppers brim with savory ingredients, offering a delightful meal that connects home cooks to classic comfort and gourmet elegance in one delicious dish.

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Ingredients

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Main Proteins:

• 1 pound (1 lb) Italian sausage
• 1 cup shredded mozzarella cheese

Vegetables and Aromatics:

• 3 bell peppers, halved lengthwise and deseeded
• 1 yellow onion, diced
• 3 garlic cloves, minced
• Fresh parsley, for garnish (optional)

Seasonings and Liquids:

• 2 tablespoons (2 Tbsp) cooking oil, divided
• 1 teaspoon (1 tsp) Italian seasoning
• ½ teaspoon (½ tsp) garlic powder
• 1 ¼ teaspoons (1¼ tsp) salt, divided
• ¼ teaspoon (¼ tsp) freshly cracked black pepper
• 1 cup marinara sauce
• ½ cup uncooked long-grain white rice
• ¾ cup (¾ cup) chicken broth

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Instructions

1. Prepare the oven by heating to 350°F (175°C). Carefully slice bell peppers lengthwise, meticulously removing seeds and inner membranes. Arrange peppers in a baking dish, delicately brushing with one tablespoon of olive oil and seasoning with salt and black pepper.
2. Heat a skillet over medium temperature, thoroughly browning Italian sausage in the remaining tablespoon of olive oil. Incorporate finely diced onions and minced garlic, sautéing until onions become translucent and aromatic.
3. Introduce uncooked rice to the skillet, blending with marinara sauce, Italian seasoning, garlic powder, remaining salt, and chicken broth. Allow the mixture to reach a rolling boil, then reduce heat and simmer covered for approximately 20 minutes, ensuring rice is nearly fully cooked.
4. Remove the rice mixture from heat, gently fluffing with a fork. Carefully spoon the savory filling into the pre-roasted bell pepper halves, generously topping each with shredded mozzarella cheese.
5. Loosely drape aluminum foil over the baking dish, returning to the oven for 15 minutes. Uncover and switch to broil, watching carefully for 2-3 minutes until the cheese transforms into a golden, bubbling crust.
6. Finish the dish by sprinkling freshly chopped parsley as a vibrant garnish, serving immediately while hot and flavorful.

Notes

• Grab fresh, vibrant bell peppers that stand upright without wobbling to ensure stable stuffing and even baking.
• Rinse peppers thoroughly and pat dry with paper towels to remove any dirt or residue before preparation.
• Remove seeds and membranes carefully using a small spoon, creating a clean interior space for delicious filling.
• Slice pepper tops off horizontally, keeping stems intact for a rustic and attractive presentation on the plate.
• Experiment with different colored bell peppers to create a visually appealing dish that excites dinner guests.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400 kcal
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 70 mg