Stuffed Peppers

  • Serves

    serves 8


You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.


  • 8 fresh peppers (poblano or small bell)
  • 14 cup extra-virgin olive oil
  • 12 medium yellow onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 14 lb. ground beef
  • 14 lb. ground pork
  • Salt and freshly ground black pepper
  • 1 large tomato, peeled, seeded, and chopped
  • 1 pinch ground nutmeg
  • 1 14 cups cooked long-grain white rice
  • 1 tbsp. chopped fresh marjoram
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh parsley
  • 14 cup fresh bread crumbs


Step 1

Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about ½" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.

Step 2

Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and garlic and cook until golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. of the oil. Adjust seasoning.

Step 3

Preheat broiler. Spoon about ¼ cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining 1 tbsp. oil, and broil until golden.

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