Stuffed Peppers with Broken Meatballs and Rice

Name: Stuffed Peppers with Broken Meatballs and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); Kosher salt and freshly ground pepper; 1 tablespoon EVOO, plus more for drizzling; 6 plum tomatoes or small vine-ripened tomatoes; 4 cloves garlic; 1 fresh red chile pepper; 1 red or mild yellow onion; 2 tablespoons finely chopped fresh thyme; 3 tablespoons butter; 1/2 cup orzo; 1 cup long-grain white rice; 2 cups chicken stock; 20 to 24 small meatballs, coarsely crumbled; 1 1/2 to 2 cups shaved or grated Parmigiano-Reggiano

Servings: persons

4 large bell peppers (any color)
Kosher salt and freshly ground pepper
1 tablespoon EVOO, plus more for drizzling
6 plum tomatoes or small vine-ripened tomatoes
4 cloves garlic
1 fresh red chile pepper
1 red or mild yellow onion
2 tablespoons finely chopped fresh thyme
3 tablespoons butter
1/2 cup orzo
1 cup long-grain white rice
2 cups chicken stock
20 to 24 small meatballs, coarsely crumbled
1 1/2 to 2 cups shaved or grated Parmigiano-Reggiano

1
Preheat the oven to 400 degrees F.
2
Halve the bell peppers lengthwise and remove the seeds.
3
Season with salt and pepper and drizzle with EVOO.
4
Place the peppers cut-side down in a large casserole dish.
5
Cut an X in the hull of each pepper and roast for 20 minutes.
6
Let cool slightly.
7
Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins.
8
(You should have about 2 cups.)
9
Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper.
10
Add a drizzle of EVOO and the thyme.
11
Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat.
12
Add the orzo and toast until golden and fragrant.
13
Add half the tomato sauce and the rice and stir for 1 to 2 minutes.
14
Add the stock and bring to boil.
15
Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
16
Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano.
17
Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO.
18
Bake until heated through and the tops are browned, about 45 minutes.
19
Cook's Note: The stuffed peppers can be covered and refrigerated for a make-ahead meal.
20
Bring to room temperature before baking.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large bell peppers (any color), Kosher salt and freshly ground pepper, 1 tablespoon EVOO, plus more for drizzling, 6 plum tomatoes or small vine-ripened tomatoes, and more.

Yes, Stuffed Peppers with Broken Meatballs and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!