Stuffed Peppers
A modernized version of classic stuffed peppers featuring a savory beef and pork filling kept exceptionally tender with seasoned, pan-soaked bread. The peppers are pre-roasted for even cooking, packed with par-cooked tomato-infused rice, and baked in a rich beefy tomato reduction sauce.
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🍳 Cooking Flow
Simmer a rich sauce of tomato paste, beef stock, tomato puree, seasonings, butter, and vinegar. → Dry-toast white rice and simmer in tomato sauce until par-cooked; sauté onions, peppers, garlic, and cubed bread. → Pre-roast hollowed sweet peppers at 425°F for 15 minutes; lower oven to 375°F. → Mix ground beef and pork with the cooled rice, bread mixture, herbs, and spices. → Stuff peppers, top with sauce, cover with foil and bake at 375°F, then uncover with mozzarella until melted and browned.
Cooking Steps
Brief Cooking Order
Simmer a rich sauce of tomato paste, beef stock, tomato puree, seasonings, butter, and vinegar. → Dry-toast white rice and simmer in tomato sauce until par-cooked; sauté onions, peppers, garlic, and cubed bread. → Pre-roast hollowed sweet peppers at 425°F for 15 minutes; lower oven to 375°F. → Mix ground beef and pork with the cooled rice, bread mixture, herbs, and spices. → Stuff peppers, top with sauce, cover with foil and bake at 375°F, then uncover with mozzarella until melted and browned.
Introduction
A modernized version of classic stuffed peppers featuring a savory beef and pork filling kept exceptionally tender with seasoned, pan-soaked bread. The peppers are pre-roasted for even cooking, packed with par-cooked tomato-infused rice, and baked in a rich beefy tomato reduction sauce.
Step 1
In a medium saucepan over low-to-medium heat, add 2 teaspoons of olive oil and 1 heaping tablespoon of tomato paste. Pincé (brown) the paste for 3 to 4 minutes until it turns a deep rust color.
Step 2
Pour in 4 cups of beef stock and crank the heat to medium-high to bring it to a boil, stirring to dissolve the tomato paste.
Step 3
Add 24 ounces of tomato puree, 1 bay leaf, salt, and ground white pepper to taste. Bring back to a simmer, then move to a back burner over low heat to slowly reduce and concentrate.
Step 4
In a small saucepan over low-medium heat, add 1/3 cup of dry long grain white rice and toast it dry for 3 to 4 minutes, tossing continuously until the grains turn milky white.
Step 5
Ladle 2/3 cup of the simmering tomato sauce directly into the toasted rice. Bring to a boil over medium heat, cover with a lid, and simmer on low heat for 8 minutes until par-cooked (al dente). Fluff with a fork and spread onto a plate to cool.
Ingredients List
Important Notes
Pre-roasting the pepper shells ensures the peppers become tender at the exact same time the meat stuffing reaches safe doneness without overcooking the meat.
Using soaked bread cubes (a traditional Italian meatball technique) prevents the ground beef and pork from tightening up and drying out, keeping the filling juicy and tender.
Toasting dry rice until milky white before adding liquid prevents it from becoming mushy and clumping.
Cooking the rice in the prepared tomato-beef sauce rather than water infuses deep flavor directly into the grain.
Always fry a small tester bite of the raw filling to check seasoning before stuffing all peppers.
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