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Cheese can be added to the stuffing. To make this recipe vegetarian, omit the meat.
Clean peppers and slice top off. Season peppers with salt, ground black pepper and olive oil; set aside. Soak brioche in milk. In a large sautoir, cook onions with carrots and olive oil on medium heat for about 10 minutes or until cooked through. Season with a couple pinches of salt. Add garlic and cook until fragrant – deglaze with wine and cook to dry. Add zucchini and tomatoes. Add salt, more olive oil if needed and cook veggies mixture for 25 minutes or so. Let cool completely. Season ground meat with salt, pepper and parsley. Add brioche soaked in milk and the cooked and cool veggies, rice and then the slightly beaten eggs. Leftover stuffing can be stored in the freezer for up to 3 months.
Preheat oven to 350ºF/180ºC. Pre bake the seasoned bell peppers and caps for 30 minutes. Stuff peppers and bake again for 20 minutes. Top with caps and bake for 30 minutes more or until internal temperature of stuffing reaches 173ºF/73ºC. Save rendered juice.
Serve stuffed bell peppers with the rendered juice mixed with tomato sauce if desired. Enjoy!
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