Sandra This delicious Bobby Flay Stuffed Peppers recipe is the ultimate comfort food, perfect for a hearty weeknight dinner. Featuring tender bell peppers packed with a savory filling of ground beef, rice, and aromatics, all baked in a rich tomato-wine sauce and topped with bubbly, melted Muenster cheese. This is a complete, satisfying meal all in one dish, ready in about an hour and a half.
Bobby Flay Stuffed Peppers Ingredients
- 6 large red, orange, or yellow bell peppers
- 3 tablespoons olive oil
- 1 pound ground beef
- 2 medium onions, chopped
- 4 cloves garlic, finely grated
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 plum tomatoes, cored and cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 cups cooked white rice
- 2 cups shredded Muenster cheese
How To Make Bobby Flay Stuffed Peppers
- Prep and Pre-Cook the Peppers: Trim a thin slice from the bottoms of the peppers so they can stand upright. Cut the tops off, remove the stems, and finely chop the remaining pepper tops. Scoop out all the seeds and membranes from the inside of the peppers.
- Microwave the Peppers: This is a key step. Place the hollowed-out peppers in a large, microwave-safe bowl with a splash of water. Cover with plastic wrap and microwave on high for about 12 minutes, until tender. Let them sit, covered, while you prepare the filling.
- Brown the Beef: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the ground beef in an even layer and cook, undisturbed, for 3 minutes. Then, break up the meat and continue to cook until it is fully browned, another 3-5 minutes. Transfer the beef to a bowl with a slotted spoon.
- Make the Filling Base: Reduce the heat to medium. Add the remaining oil to the skillet, along with the chopped pepper tops, onions, garlic, and thyme. Season with salt and pepper and cook for 10-12 minutes, until very soft and fragrant.
- Build the Sauce: Add the fresh tomatoes and cook until their liquid has mostly evaporated, about 7 minutes. Stir in the tomato paste and cook for 1 more minute until it darkens slightly. Pour in the wine, scraping up any browned bits, and let it reduce until thick, about 6-8 minutes. Stir in the broth and bring to a boil.
- Assemble and Bake: Transfer the sauce to the bowl with the beef. Stir in the cooked rice and season with salt and pepper. Preheat the oven to 450°F.
- Stuff and Bake: Place the pre-cooked peppers, cut-side up, in a baking dish. Spoon the filling into each pepper, being careful not to overstuff. Bake for 15 minutes.
- Add Cheese and Finish: Top each pepper generously with the shredded Muenster cheese and bake for another 10-12 minutes, until the cheese is melted, bubbly, and browned in spots. Let them rest for a few minutes before serving.
Recipe Tips
- How to get perfectly tender peppers? The most important secret is to pre-cook the peppers in the microwave. This is a classic Bobby Flay shortcut that ensures the peppers are soft and tender all the way through, not crunchy, after the final bake. It dramatically cuts down on the oven time.
- How to get the most flavorful filling? Don’t skip the step of browning the beef well and then cooking down the tomato paste. Searing the meat and caramelizing the tomato paste are two simple professional techniques that build a deep, rich, savory flavor foundation for the entire dish.
- Can I make this ahead of time? Absolutely! Stuffed peppers are a perfect make-ahead meal. You can fully assemble the stuffed peppers (without the cheese topping), let them cool, cover, and store them in the refrigerator for up to 2 days. Add the cheese just before baking and you may need to add 15-20 minutes to the initial baking time.
- What’s the best cheese to use? Muenster is a fantastic choice for its mild flavor and incredible melting properties, giving you that perfect, gooey “cheese pull.” Provolone or a low-moisture mozzarella would also be great substitutes.
What To Serve With Stuffed Peppers
This is a hearty, all-in-one meal that is a complete dish on its own, containing meat, vegetables, and a starch. It is perfectly served with:
- A simple green salad with a light vinaigrette.
- A slice of crusty bread to soak up any extra sauce from the baking dish.
How To Store Stuffed Peppers
- Refrigerate: Let the peppers cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the stuffed peppers in a 350°F oven, covered with foil, for 15-20 minutes, until they are heated through. You can also reheat them in the microwave.
Stuffed Peppers Nutrition Facts
- Serving: 1 stuffed pepper
- Calories: 650 kcal
- Carbohydrates: 45g
- Protein: 38g
- Fat: 35g
- Saturated Fat: 18g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my peppers still crunchy?
This usually means they were not pre-cooked in the microwave for long enough, or that your peppers were particularly large or thick-walled. Ensure they feel tender when you remove them from the microwave before stuffing.
Can I use a different kind of meat?
Yes. This recipe is fantastic with ground pork, ground turkey, or a mixture of beef and pork. For a vegetarian version, you could use a filling of lentils, mushrooms, or a plant-based ground meat substitute.
Do I have to use rice?
No. For a lower-carb version, you can substitute the cooked rice with an equal amount of cooked quinoa, or simply add more meat and vegetables to the filling.
Try More Recipes:
Bobby Flay Stuffed Peppers Recipe
Description
A classic comfort food dish featuring tender bell peppers packed with a savory filling of ground beef, rice, and aromatics in a rich tomato-wine sauce, all topped with a layer of melted cheese.
Ingredients
Instructions
- Core the peppers and pre-cook them in a covered, microwave-safe bowl with a splash of water for 12 minutes until tender.
- In a skillet, brown the ground beef; remove and set aside.
- In the same skillet, sauté the chopped pepper tops, onions, garlic, and thyme until soft.
- Stir in the fresh tomatoes, then the tomato paste, then deglaze with the wine and reduce. Stir in the broth.
- Combine the sauce with the cooked beef and the cooked rice to create the filling.
- Preheat the oven to 450°F. Stuff the pre-cooked peppers with the filling and place them in a baking dish.
- Bake for 15 minutes, then top with the cheese and bake for another 10-12 minutes until bubbly and golden.
Notes
- Microwave the Peppers: The most important tip is to pre-cook the peppers in the microwave. This is the non-negotiable secret to ensuring they are perfectly tender, not crunchy, after baking.
- Build Flavor in the Pan: For a deep, rich filling, don’t skip the steps of browning the beef well, cooking down the tomato paste, and deglazing the pan with wine to scrape up all the flavorful bits.
- Don’t Overstuff: Fill the peppers until they are full but not packed down too tightly. This allows the filling to heat through evenly.
- Make it Ahead: This is a perfect make-ahead meal. You can assemble the stuffed peppers completely, refrigerate them, and then bake them just before dinner.
Bobby Flay Stuffed Peppers Recipe
