Best Italian stuffed peppers recipe

Looking for delicious comfort food recipe? These Italian stuffed peppers are hearty, flavourful and incredibly easy to make at home. Filled with a savoury mixture of classic Italian ingredients, this dish is perfect for a cosy family dinner or a satisfying weeknight meal.
In this video, I’ll show you how to make Italian stuffed peppers step by step, using simple ingredients to create a classic homemade comfort food dish. This stuffed peppers recipe is packed with flavour and is a great option if you’re looking for easy dinner ideas or traditional Italian home cooking.
Whether you’re new to cooking or love making comforting homemade meals, these Italian stuffed peppers are a must try recipe.
In this video you’ll learn:
* How to prepare Italian stuffed Peppers
* Tips for making a flavourful filling
* How to make stuffed peppers perfectly
* Easy comfort food ideas

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Italian Stuffed Peppers

Ingredients
6 Mixed Colour Bell Peppers
500g/1 lb Minced/Ground Beef
310g/11oz Arborio Rice
1 Large sweet/brown onion
3 Cloves garlic
440g/14oz Diced fresh tomatoes
227g/8oz Tomato Sauce
2 tbsp Tomato Puree
70g/2.5oz Pine Nuts
10g/1/3rd oz Chopped fresh parsley
10g/1/3rd oz Chopped fresh basil
1 tsp Dried oregano
1 tsp cumin
170g/6oz Grated Mozzarella
60g/2 oz Finely grated parmesan
100g/3.5oz Strong cheese (whatever you choose).
2 tbsp Olive Oil

Instructions
1. If you are time poor substitute the diced fresh tomatoes for tinned chopped tomatoes. If not, 24 hours ahead of making the dish blanche your tomatoes in boiling water, remove the skins and the seeds. Roughly chop them up and place in a bowl with 1 tsp sea salt, 1 tsp cracked black pepper and 2 tsp balsamic vinegar. Cover and place it in the fridge overnight.
2. Boil your rice using 2 parts water to 1 part rice, boil for 15 minutes, drain and set aside.
3. Toast your pine nuts in a hot skillet or frying pan and set aside.
4. Pre-heat your oven to 180 degrees C or 350 degrees Fahrenheit.
5. Cut the top off the peppers and take out all of the seeds. Place them in a suitable roasting tray which will support them whilst they bake.
6. Place a skillet or frying pan on a medium heat. Fine dice your onion and your garlic, add 1 tablespoon of olive oil to the pan and allow it to heat up. Add your diced onions to the pan and cook for 8-10minutes or until golden brown, add your garlic and cook for a further 2 minutes.
7. Remove the onion and garlic from the pan and set aside.
8. Return the skillet or frying pan to the heat and turn heat up to a medium/high. Add 1 tablespoon of olive oil and allow it to come up to temperature. Add the ground/minced beef and cook until the meat is nicely browned off.
9. Turn the temperature back down to a medium and make a space in the middle of the meat. Add the tomato puree and allow it to cook for a couple of minutes before stirring into the meat. Add the cumin, dried oregano, salt and pepper to the meat.
10. Add the onions and garlic back in along with the chopped tomatoes, tomato sauce and rice. Allow to cook for 5 minutes to reduce slightly, meanwhile chop your fresh parsley and basil.
11. Turn off the heat add your mozzarella and strong cheese and stir the cheese in.
12. Finish with chopped parsley and basil.
13. Fill the peppers with the mixture and sprinkle with finely grated parmesan
14. Place into the preheated oven for 25 – 30 minutes, serve and enjoy.

Foodvlog

#Mediterraneanfood #Mediterraneandiet #mediterraneaneanrecipes
00:00 – Introduction
00:30 – Cook the rice
01:34 – Toast the pine nuts
02:22 – Pre-prepped tomatoes
02:51 – Heat the oil in a pan
03:03 – Fine dice the onion
03:34 – Fry the onion
04:34 – Chop the garlic
04:57 – Drain the rice
05:10 – Add the garlic
05:56 – Fry the mince
07:04 – Add cumin and oregano
07:19 – Add tomato puree
07:59 – Add diced tomatoes
08:11 – Add pre-cooked onions, garlic and toasted pine nuts
08:27 – Add tomato sauce
08:42 – Add cooked rice
08:54 – Chop parsley and basil and add to pan
09:15 – Add cheese
09:48 – Prep the peppers
10:36 – Stuff the peppers
11:08 – Cook in the oven
11:32 – Taste and enjoy