Pepperazzi!
Italian-Style Stuffed Bell Peppers with Savory Beef and Egg Ragu
1 hour
Serves 4
DinnerItalian
Herb's take
Inspired by classic Italian baked peppers, this dish is a master class in ragu meets comfort food. You'll learn how eggs transform a beef filling into a rich, custardy surprise, and why bell peppers are the edible casserole dish you never knew you needed.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Arrange the hollowed bell peppers upright in a baking dish just large enough to hold them snugly.
- 02Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Sauté until softened and golden, about 5 minutes.
- 03Stir in the garlic and cook for 30 seconds until fragrant.
- 04Add the ground beef, salt, pepper, red pepper flakes, and oregano. Cook, breaking up the meat, until browned and most of the moisture evaporates, about 6 minutes.
- 05Stir in the tomato paste and cook for 1 minute to caramelize slightly.
- 06Pour in the crushed tomatoes. Simmer the beef mixture over medium-low heat, stirring occasionally, until thickened and saucy, about 8 minutes.
- 07Remove the pan from heat. Cool for 5 minutes so the eggs won’t scramble in the next step.
- 08In a large bowl, whisk together the eggs, Parmesan, half the parsley, breadcrumbs, and milk.
- 09Fold the slightly cooled beef-tomato mixture into the egg mixture until well combined.
- 10Spoon the beef and egg ragu evenly into the hollowed bell peppers. Sprinkle the tops with mozzarella cheese.
- 11Add 1/4 cup water to the baking dish to keep the peppers moist while baking. Cover loosely with foil.
- 12Bake in the preheated oven for 25 minutes. Uncover and bake for another 15 minutes, or until the peppers are tender and the filling is set.
- 13Let rest for 5 minutes before garnishing with remaining parsley and serving.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.