Hands down the best stuffed peppers recipe, easy and healthy made with mushrooms and risotto rice instead of ground chicken or meat, cooked Italian style in a San Marzano tomato sauce.
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
7-8medium size bell peppersmixed colors
4tbsextra virgin olive oil
1/2cupItalian flat leaf parsleyroughly chopped
1tspsea salt+ more to taste
black pepper-to taste
28ozcanned San Marzano tomatoes-whole in tomato puree
1/2qtvegetable stock-seasoned to taste
1/2cupsour cream or greek yogurt(optional)
Optional: thyme blossomsfor garnish
Preheat your oven to 375" F.
Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also, you’ll need to place them back on top after you fill the peppers.
Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.
In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent. Add the rice, stir and let cook together for about 5 min. Mix in the mushrooms ( or ground chicken If using meat) and stir with a wooden spoon. Add the thyme leaves, parsley, 1 tsp sea salt, pepper and paprika and mix well together. Cook for a few minutes until the mushrooms start to soften a bit and remove from heat.
Stuff each pepper with the rice mixture ¾ of the way up (very important not to over stuff them). Put the tops back on, just to make sure the stuffing will stay inside..
Arrange the peppers in the heavy bottom sauce pan on top of the tomato layer. Pour in the stock and the remaining crushed tomatoes making sure it comes all the way up the sides of the peppers.
Add the bay leaves and thyme sprigs and transfer the pot to the preheated 375 degrees oven for 50 minutes.
Remove from the lid and allow the peppers to cook uncovered for another 10 minutes.
Remove the pot of stuffed peppers from the oven very carefully and allow it to sit covered for 10 min before serving.
Serve with a drizzle of sour cream and garnished with fresh parsley and thyme.
Crock Pot / Slow Cooker Method
Follow the recipe above and add the peppers to a large slow cooker. Cook on low for 6 -8 hours or until tender and the rice is cooked through.
1. Serve the stuffed peppers warm surrounded by the broth they were cooked in and drizzled with sour cream or greek yogurt. 2. If you happen to have any chicken and rice mixture leftover, just spoon it in the pot around the peppers to cook together.