Delia Smith Stuffed Peppers Recipe

Stuffed peppers have always been one of those heartwarming dishes that bring back a flood of memories from my kitchen adventures. They’re incredibly versatile, capable of being filled with a variety of flavors and ingredients that can cater to any palate. With their robust structure, peppers are ideal for holding a generous amount of filling, making them a perfect centerpiece for a family dinner.

Inspired by the many stuffed pepper recipes I’ve tried and tweaked over the years, I’ve developed a version that combines simplicity with a depth of flavor, embodying the essence of a comforting, easy-to-prepare meal. This recipe is not just a meal; it’s a story on a plate, one that evolves with each ingredient added. Let me share with you the art of creating these deliciously stuffed peppers, a dish that promises to feed both small and large families with ease and become a weeknight dinner legend in your home.

How To Make Inspired Delia Smith Stuffed Peppers Recipe Overview

This recipe for stuffed peppers is a blend of hearty ingredients encased in vibrant bell peppers, baked to perfection. It involves a filling of rice, beef, and vegetables, seasoned with herbs and bound with tomato paste and diced tomatoes, offering a delightful mix of textures and flavors. Each pepper is a self-contained meal, with the rice providing substance, the beef offering richness, and the tomatoes and herbs adding freshness and depth.

The entire dish takes approximately 1 hour and 15 minutes to prepare and cook, yielding 6 generously stuffed peppers. This makes it an ideal recipe for a weeknight dinner that doesn’t skimp on taste or satisfaction. Whether you’re feeding a family or looking for leftovers that reheat well, these stuffed peppers are sure to become a staple in your culinary repertoire.

Ingredients

• 1 cup uncooked white or brown rice
• 4 cloves garlic, finely chopped
• 1 large yellow onion, chopped
• 1.5 lbs ground beef
• 3 tablespoons tomato paste
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt, to taste
• 1 (14.5-oz.) can diced tomatoes, undrained
• 2 teaspoons dried oregano
• 6 large bell peppers, tops and cores removed
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for serving
• 1.5 cups shredded Monterey Jack cheese

Instructions

1. Prepare the Rice: Cook the rice according to package instructions until it’s tender. Set aside to cool.
2. Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Arrange the bell peppers in a baking dish, cut-side up. Lightly drizzle the insides with olive oil and season with salt and pepper.
3. Cook the Filling: In a large skillet over medium heat, add 4 tablespoons of olive oil. Add the chopped onion and garlic, cooking until they’re soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the diced tomatoes, cooked rice, dried oregano, salt, and pepper. Cook until everything is heated through.
4. Fill the Peppers: Spoon the beef and rice mixture into each bell pepper, packing the filling tightly. Top each pepper with shredded Monterey Jack cheese.
5. Bake: Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Serve: Let the peppers cool for a few minutes before serving. Garnish with chopped fresh parsley.

Nutritional Value (per serving)

Calories: 450

Protein: 25g

Carbohydrates: 38g

Fat: 22g

Fiber: 4g

Sodium: 320mg

Also Read: Delia Smith Goulash Recipe

Pairings

Pairing Delia Smith-inspired stuffed peppers with complementary sides can elevate your meal to a whole new level of deliciousness. Here are a few suggestions:

Garlic Bread: Crispy on the outside, soft on the inside, garlic bread is perfect for soaking up any delicious juices that escape from the peppers.

Simple Green Salad: A light, lemony vinaigrette over fresh greens balances the richness of the stuffed peppers.

Roasted Vegetables: Carrots, parsnips, and Brussels sprouts roasted with a touch of olive oil and sea salt make a hearty and healthy side.

Couscous or Quinoa Salad: For a grainy side, a fluffy couscous or quinoa salad with chopped herbs, lemon zest, and a light dressing complements the stuffed peppers beautifully.

Sautéed Spinach or Kale: Greens sautéed with garlic add a nutritious and flavorful boost to your meal.

These pairings are designed to complement the flavors and textures of the stuffed peppers, making your meal satisfying and complete.

FAQs

Should I boil peppers before stuffing them?

Boiling peppers before stuffing them isn’t necessary, but it can help. It softens the peppers, making them more tender and easier to eat. If you prefer a firmer texture for your peppers, skip boiling and just bake them stuffed. The choice depends on your texture preference. Boiling is an extra step, so if you’re short on time, it’s okay to omit it.

What is a fancy name for stuffed peppers?

A fancy name for stuffed peppers is “Peppers Farci.” This term brings a touch of elegance and sophistication to the dish. “Farci” is a French word meaning stuffed. Using this name can elevate the dish’s status on your dinner menu. It suggests a gourmet experience, even though the recipe is straightforward. So, if you’re aiming to impress guests or simply want to spice up your meal presentation, “Peppers Farci” is a great choice.

What other grains can I use instead of rice?

Instead of rice, you can use quinoa, couscous, or bulgur. These grains offer different textures and flavors. Quinoa adds a nutty taste and is packed with protein. Couscous cooks quickly and offers a light, fluffy texture. Bulgur gives a chewy texture and a slight nuttiness. All these grains can absorb flavors well, making them great alternatives in stuffed peppers. They’re healthy options too, adding variety to your meals.

Can I use a different type of meat?

Yes, you can use different types of meat in stuffed peppers. Ground turkey or chicken are great alternatives to beef. They make the dish lighter but still tasty. Even ground lamb or pork can be used for a change in flavor. Each type of meat offers a unique taste to the peppers. Just pick your favorite or mix them for something new. It’s all about what you like best.

How can I make this recipe vegetarian?

To make stuffed peppers vegetarian, swap the meat for beans, lentils, or a meat substitute. Beans and lentils are hearty and fill you up. They also soak up flavors well. Add more veggies like mushrooms or zucchini for extra nutrition and taste. Don’t forget to spice it up with your favorite seasonings. This way, you keep the dish filling and flavorful, without any meat. It’s a simple switch that works great.

Conclusion

Stuffed peppers stand as a testament to culinary versatility and creativity, effortlessly blending the comforting flavors of beef, rice, and cheese with the wholesome goodness of bell peppers. This recipe not only offers a delightful dinner option but also invites you to experiment with your ingredient choices, making it adaptable to various tastes and dietary needs. Whether you’re preparing a meal for yourself or serving a crowd, these stuffed peppers are designed to impress, combining ease of preparation with the rich, satisfying essence of home-cooked comfort. Embrace this recipe as a starting point for your own culinary explorations, where each ingredient is a stepping stone to your next kitchen masterpiece.