Culinary Couture: Italian Stuffed Peppers

There’s nothing better than a home cooked meal on a Sunday, and I find that when I’m in to mood to chef on the weekends, I gravitate toward classic comforts, like roasted chicken and Italian dishes. One of my favorite dishes from childhood (which my parents picked up from my grandparents) is a gooey, bubbling, cheesy stuffed bell pepper. I re-create this one about once a month, and our little household can’t get enough. The easiest recipe in the world, ladies and gentlemen…

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Reminder: your dish is only as good as your wholesome ingredients, so be particular!

Italian Stuffed Peppers:

You will need:

  • 4 large, rounded red (or green/yellow/orange) bell peppers (the sweeter, the better)
  • 1 lb lean (96%) ground beef {you can use ground turkey, if you prefer}
  • 1 package of organic Israeli cous cous (I like tri-color)
  • 1 jar of marinara sauce {flavor is up to you!}
  • Garlic salt, pepper, and seasonings to taste (red pepper flakes give these a nice kick)
  • Shredded skim mozzarella cheese (1 package)

Cooking Steps:

  1. Preheat your oven to bake at 450°
  2. Begin with your pound of ground beef – brown in a skillet , and season to taste (Garlic salt = life).
  3. Once browned through, set aside. Boil your cous cous according to the directions on the package, and simmer until all liquid has been absorbed. If you want a real flavor upgrade, you can simmer the cous cous in chicken or beef stock, instead of water – it makes a huge difference!
  4. On a cutting board, use a paring knife to carefully carve out the stem and surrounding ‘lid’ of each washed pepper. Pick out all seeds and other pepper matter inside, and rinse clean in cold running water.
  5. Spray a casserole dish or square baker (I use this square Le Creuset ceramic baker with a lid) with olive oil or cooking spray, and arrange the hollow peppers within it.
  6. Once the cous cous is finished simmering, add drained ground beef to the pot, and mix in the jar of tomato sauce. Bubble on low for 2-3 minutes, until all is mixed and simmering.
  7. Using a large tablespoon, spoon this mixture into each pepper, until full. Add a large pinch of shredded mozzarella cheese on top of each, and red pepper flakes if desired
  8. Bake at 450° for 40 minutes, until cheese is browned and bubbly, and peppers are soft to the touch.

Bon appetit!

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Organic red peppers from the farmer’s market

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Browning Ground Beef

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Simmering tri-color cous cous

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Hollowed out peppers

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Mix in tomato sauce

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Chloe, waiting until the Peppers have baked

Detailed & Delighted // Culinary Couture: Baked Stuffed Italian Peppers

Ta Da!

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