Last Updated on August 19, 2023
Get ready to tantalize your taste buds with Barefoot Contessa’s Stuffed Peppers recipe.
Bursting with flavors and packed with goodness, these stuffed peppers are a crowd-pleasing delight. Juicy bell peppers, generously filled with a mouthwatering mixture of seasoned ground meat, aromatic herbs, and melty cheese, all are baked to perfection.
Whether you’re a seasoned cook or just starting your culinary journey, these stuffed peppers are a delicious adventure. Get ready for a meal that’s as beautiful as it is delicious.
Table of Contents
What Is Barefoot Contessa Stuffed Peppers?
Barefoot Contessa Stuffed Peppers is a recipe created by celebrity chef and cookbook author, Ina Garten. Traditional stuffed pepper recipes inspire the dish but have Garten’s signature twist with the addition of herbs, spices, and other ingredients that create a unique taste.
One notable variation of the recipe is that Garten uses only red and yellow peppers, stating that green peppers have a much stronger flavor and can overpower the other ingredients.
What Does It Taste Like?
The taste of Barefoot Contessa Stuffed Peppers is hearty and satisfying. The combination of seasoned meat, grains, and vegetables creates a savory and well-balanced flavor profile.
The peppers themselves provide a mild and slightly sweet taste, which complements the robust flavors of the filling. The dish is often finished with a topping of cheese or tomato sauce, adding additional richness and tanginess. Overall, Barefoot Contessa Stuffed Peppers offers a delicious and comforting meal option.
How Did I First Get Introduced To Barefoot Contessa Stuffed Peppers?
I first got introduced to Barefoot Contessa Stuffed Peppers when I was flipping through a cookbook at my local bookstore. I was immediately drawn to the recipe because it looked so delicious and comforting.
The ingredients were simple and easy to find, and the instructions were clear and concise. I decided to give it a try, and I was not disappointed! The peppers were perfectly cooked, the filling was flavorful and hearty, and the cheese was melted and gooey.
I was so impressed with the dish that I made it again the next week, and I’ve been making it regularly ever since.
How To Make Barefoot Contessa Stuffed Peppers?
Making Barefoot Contessa Stuffed Peppers is easy and straightforward. The most time-consuming part is prepping the ingredients, but after that you can sit back and let the oven do all the work.
You can also read the following lunch Recipes:
- Recipe of Hungarian Caraway Soup
- Recipe for Santiago’s Pork Green Chili
- Carrabba’s Recipe for Lobster Ravioli
- 6 bell peppers (any color): Fresh bell peppers are used as the edible “shell” for the stuffing. Choose peppers of various colors for a visually appealing presentation.
- 1 pound ground beef: Ground beef adds a rich and savory flavor to the filling. You can opt for lean or regular ground beef based on your preference.
- 1 cup cooked rice: Cooked rice provides texture and helps bind the filling together. Use any variety of cooked rice, such as white or brown.
- 1 onion, chopped: Chopped onion adds a savory and slightly sweet flavor to the filling, enhancing its overall taste.
- 2 cloves garlic, minced: Minced garlic brings a delicious aroma and a subtle hint of pungency to the dish, adding depth to the flavors.
- 1 (14.5 oz) can diced tomatoes, drained: Diced tomatoes contribute a tangy and slightly sweet taste, as well as a pleasant texture to the filling.
- 1 teaspoon dried oregano: Dried oregano provides an earthy and herbaceous flavor that pairs well with the other ingredients.
- 1 teaspoon dried basil: Dried basil adds a gentle sweetness and a touch of freshness to the overall flavor profile of the dish.
- 1 tablespoon Worcestershire sauce: Worcestershire sauce imparts a rich umami flavor, enhancing the savory notes of the dish.
- 1 teaspoon salt: Salt is essential for seasoning the filling and enhancing the flavors of all the ingredients.
- 1/2 teaspoon black pepper: Black pepper adds a subtle heat and mild spiciness to the dish, balancing out the flavors.
- 1 cup grated cheddar cheese: Grated cheddar cheese is used as a topping, providing a creamy and slightly tangy flavor when melted.
Step By Step Recipe of Barefoot Contessa Stuffed Peppers Recipe
Start by preheating your oven to 350 degrees F (175 degrees C), ensuring it reaches the desired temperature for baking the stuffed peppers.
Now, let’s prepare those bell peppers. Cut off the tops and remove the seeds and membranes inside. If they won’t stand upright, give the bottoms a slight trim. We want them to be steady and ready for stuffing. Place the peppers snugly in a baking dish.
Next up, grab a large skillet and cook the ground beef over medium-high heat until it turns a lovely brown color and is fully cooked. Don’t forget to drain any excess fat that may be hanging around.
Time to add some flavor. Toss in the chopped onion and minced garlic. Sauté them until they become tender, around 5 minutes.
Add the cooked rice, drained diced tomatoes, dried oregano, dried basil, Worcestershire sauce, salt, and black pepper to the skillet. Give it all a good stir. We want those flavors to mingle and dance together.
Spoon the beef and rice mixture into the waiting bell peppers, making sure to pack it in nice and tight. We want each pepper to be bursting with deliciousness. And don’t forget to sprinkle the grated cheddar cheese on top. That melty goodness will make your taste buds sing.
Cover the baking dish with foil. It’s like giving the peppers a cozy blanket. Pop them in the preheated oven and let them bake away for 45 minutes.
Now, take off that foil and let the magic happen. Continue baking for another 15-20 minutes until the cheese becomes all melty and bubbly, and the peppers turn tender. It’s a symphony of flavors and textures coming together.
Serve them up while they’re still hot, and enjoy the mouthwatering combination of beef, rice, and cheesy goodness. Feel free to add some fresh herbs or extra cheese for a final touch of deliciousness.
Barefoot Contessa Stuffed Peppers
- baking dish
- large skillet
- Cutting Board
- Mixing spoon or spatula
- Foil for covering the baking dish
- Oven for preheating and baking
- 6 bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated cheddar cheese
- Start by preheating your oven to 350 degrees F (175 degrees C), ensuring it reaches the desired temperature for baking the stuffed peppers.
- Now, let's prepare those bell peppers. Cut off the tops and remove the seeds and membranes inside. If they won't stand upright, give the bottoms a slight trim. We want them to be steady and ready for stuffing. Place the peppers snugly in a baking dish.
- Next up, grab a large skillet and cook the ground beef over medium-high heat until it turns a lovely brown color and is fully cooked. Don't forget to drain any excess fat that may be hanging around.
- Time to add some flavor. Toss in the chopped onion and minced garlic. Sauté them until they become tender, around 5 minutes.
- Add the cooked rice, drained diced tomatoes, dried oregano, dried basil, Worcestershire sauce, salt, and black pepper to the skillet. Give it all a good stir. We want those flavors to mingle and dance together.
- Spoon the beef and rice mixture into the waiting bell peppers, making sure to pack it in nice and tight. We want each pepper to be bursting with deliciousness. And don't forget to sprinkle the grated cheddar cheese on top. That melty goodness will make your taste buds sing.
- Cover the baking dish with foil. It's like giving the peppers a cozy blanket. Pop them in the preheated oven and let them bake away for 45 minutes.
- Now, take off that foil and let the magic happen. Continue baking for another 15-20 minutes until the cheese becomes all melty and bubbly, and the peppers turn tender. It's a symphony of flavors and textures coming together.
- Serve them up while they're still hot, and enjoy the mouthwatering combination of beef, rice, and cheesy goodness. Feel free to add some fresh herbs or extra cheese for a final touch of deliciousness.
- Calories: 462
- Total Fat: 28g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 129mg
- Sodium: 714mg
- Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 24g
What To Serve With Barefoot Contessa Stuffed Peppers?
Looking to enhance your Barefoot Contessa Stuffed Peppers? Pairing them with delicious side dishes can take your meal to the next level. Here are some mouthwatering options to consider:
- A fresh and vibrant salad with mixed greens, cherry tomatoes, and a tangy vinaigrette.
- Roasted vegetables like zucchini, carrots, and bell peppers, seasoned with herbs and olive oil.
- Creamy mashed potatoes, loaded with butter and garlic, for a comforting and indulgent side.
- Steamed or roasted asparagus spears, lightly seasoned with salt and pepper.
- Quinoa or couscous salad with colorful vegetables and a citrusy dressing for a healthy and satisfying option.
How To Store And Reheat Barefoot Contessa Stuffed Peppers?
To store Barefoot Contessa stuffed peppers, allow them to cool completely and then transfer them to an airtight container. You can store them in the refrigerator for up to three days. If you want to store them for longer, consider freezing them.
To freeze, wrap each stuffed pepper individually in plastic wrap and then place them in an air container or freezer-safe bag. They can be stored in the freezer for up to three months.
When it comes to reheating the stuffed peppers, you can do so in the oven or microwave. If you’re using the oven, preheat it to 350 degrees Fahrenheit and then place the peppers inside a baking dish. Reheat them for approximately 15 minutes or until they are heated through.
Can Pregnant Woman Eat Barefoot Contessa Stuffed Peppers?
It is generally safe for pregnant women to eat Barefoot Contessa stuffed peppers as long as they are cooked thoroughly and made with fresh ingredients.
However, it is important to consult with a healthcare professional before making any dietary decisions during pregnancy.
As long as all precautions are taken and a healthcare professional is consulted, Barefoot Contessa stuffed peppers can be a healthy and delicious addition to a pregnancy diet.
Frequently Asked Questions
Can I use a different type of ground meat for Barefoot Contessa’s Stuffed Peppers recipe?
While the recipe may suggest a specific ground meat, such as beef or turkey, you can experiment with other options like chicken, pork, or a plant-based alternative. Just keep in mind that the flavor and texture may vary slightly, so adjust the seasonings accordingly.
Can I make the stuffed peppers ahead of time?
Stuffed peppers can be prepared in advance and refrigerated before baking. Simply assemble the peppers with the filling, cover them tightly, and store them in the refrigerator. When you’re ready to enjoy, pop them in the oven and bake as instructed.
Can I freeze the stuffed peppers?
Stuffed peppers are a great dish for freezing. After assembling the peppers with the filling, wrap them tightly in foil or place them in airtight containers. Label and date them, then store in the freezer for up to three months. When you want to serve them, thaw in the refrigerator overnight and bake them as directed.
Can I customize the filling for the stuffed peppers?
The filling for stuffed peppers can be customized to suit your taste preferences. Feel free to add additional vegetables, such as diced onions, zucchini, or mushrooms, to the filling mixture. You can also experiment with different herbs, spices, or cheeses to create a unique flavor profile.
The combination of flavorful beef and rice filling, melty cheese, and tender bell peppers creates a tantalizing taste experience.
Whether you choose to serve them with a fresh salad, roasted vegetables, or creamy mashed the key is to find the perfect balance of flavors and textures.
With a little creativity and experimentation, you can create a memorable and satisfying meal that will leave everyone asking for seconds.
You Might Also Like These Recipes!
- Orecchiette with Sausage and Broccoli Rabe Barefoot Contessa (Copycat version)
- Ina Garten Halibut Copycat Recipe
- Linda’s Fudge Cake Recipe (Copycat version)
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.