Best 3 Grandma Perris Stuffed Peppers Recipes

**Grandma Perris' Stuffed Peppers: A Culinary Journey Through Time and Taste**

A delightful culinary adventure awaits you with Grandma Perris' Stuffed Peppers, a cherished family recipe passed down through generations. These delectable bell peppers are carefully stuffed with a savory blend of seasoned ground beef, fluffy rice, aromatic onions, and zesty tomatoes, creating a harmonious symphony of flavors. Each perfectly roasted pepper is a treasure trove of textures, from the tender crunch of the peppers to the soft, succulent filling. Accompanying this main course are two additional recipes that elevate the dining experience: a refreshing cucumber salad with a tangy dressing, and a creamy lemon dessert that provides a sweet and satisfying ending to the meal. Prepare to embark on a culinary journey that celebrates the legacy of Grandma Perris' cooking, where tradition and taste intertwine to create a feast for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PEPPERS

Stuffed Peppers image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar

Steps:

Preheat the oven to 400 degrees F.
Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

GRANDMA PERRI'S STUFFED PEPPERS

Grandma Perri's Stuffed Peppers image

My Italian grandmother made these all the time, and it was the only way I knew stuffed peppers as a child. All of my aunts and my mother made this recipe and, when my mother became disabled, she taught my father how to make them! Over the years, I was introduced to traditional stuffed peppers with rice and broke with family tradition. However, I find that lately I am craving the peppers of my youth, so I consulted with my aunt and my father's written recipe to recreate this comfort food. Although ground beef is my grandmother's original ingredient, my mother did convert to ground turkey, which works just as well. I have made these twice now in the past week, and they are just as I remember them! They are very nice served over spaghetti or rice.

Provided by JackieOhNo

Categories Peppers

Time 1h10m

Yield 6 peppers

Number Of Ingredients 13

Ingredients

6 green bell peppers
1 1/4 lbs ground beef or 1 1/4 lbs ground turkey
salt and pepper, to taste
1 large garlic clove, minced finely
1/3 cup chopped flat-leaf Italian parsley
1/4 cup chopped fresh basil
1 tablespoon grated parmesan cheese or 1 tablespoon grated romano cheese
2 eggs, beaten
3/4 cup flavored breadcrumbs (I use Italian)
1/4 cup olive oil
1 medium onion, sliced lengthwise
1 (24 ounce) jar marinara sauce or 3 cups homemade marinara sauce
grated parmesan cheese or grated romano cheese

Steps:

Slice tops off peppers, seed and set aside.
Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.

GRANDMA'S STUFFED PEPPERS

Grandma's Stuffed Peppers image

This recipe has been in the family for generations - with some ingredient updates through the years. This is certainly one of my comfort foods

Provided by Kevin_P1

Categories Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 green bell peppers
1 1/2 lbs ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 egg
1/3 cup white rice
1 cup water
1 diced onion
1 (10 3/4 ounce) can condensed tomato soup
1 (15 ounce) can tomato sauce
1 (15 ounce) can stewed tomatoes
1/2 cup water

Steps:

Preheat oven to 350.
Mix first 8 ingredients well.
Cut green peppers in to quarters (or thirds - depending on size of peppers).
Fill cut peppers with the meat mixture.
In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
Add the additional 1/2 cup of water
Arrainge filled pepper in the bottom of the pan.
Spoon sauce over pepper.
Cover and back foe 2 hours.

Nutrition Facts : Calories 385.1, Fat 18.6, SaturatedFat 7.1, Cholesterol 108.1, Sodium 1218.7, Carbohydrate 29.4, Fiber 4.4, Sugar 12.5, Protein 26.2

Tips:

Select the right peppers: Choose bell peppers with firm and smooth skin. Look for unblemished peppers of uniform size, as they will cook more evenly.
Core the peppers carefully: Cut around the top of the pepper and scoop out the core and seeds. Be careful not to cut too deeply into the flesh of the pepper.
Blanch the peppers: Boiling the peppers briefly in salted water helps soften them and makes them more pliable. This will prevent them from cracking or tearing when you stuff them.
Use a variety of fillings: Feel free to get creative with your fillings. You can use a combination of cooked rice, ground beef, sausage, vegetables, and seasonings.
Pack the peppers tightly: Spoon the filling into the peppers tightly to prevent them from falling apart during cooking.
Bake the peppers until tender: Bake the stuffed peppers in a preheated oven until the peppers are tender and the filling is cooked through. This usually takes about 30-40 minutes.

Conclusion:

Grandma Perris' Stuffed Peppers is a classic recipe that is easy to make and always a crowd-pleaser. The combination of tender bell peppers, savory filling, and rich sauce makes this dish irresistible. With a few simple tips, you can create a delicious and memorable meal that your family and friends will love. So, whether you're a seasoned cook or a beginner in the kitchen, give this recipe a try. You won't be disappointed!