Skip to Content

Gordon Ramsay Stuffed Peppers

This classic Stuffed Peppers recipe from Gordon Ramsay combines several of my go-to healthy meals into one satisfying dish thanks to its filling of ground beef, rice, and cheese.

Gordon Ramsay Stuffed Peppers
Gordon Ramsay Stuffed Peppers

Gordon Ramsay Stuffed Peppers Ingredients

  • Bell Peppers: Bell peppers, which are full of beneficial nutrients and are notably high in vitamin C and fiber, serve as a bright, delicate, and nutritious vehicle for the filling. You may use whatever color combination you choose.
  • Ground Beef: Lean ground beef is an excellent protein source, and not just for Hamburger Casserole. It’s filling, and it goes great with other ingredients like tomatoes, cheese, and spices. These stuffed peppers would also be delicious if made with ground turkey or chicken.
  • Brown Rice: Peppers stuffed with rice are a time-honored dish. When you add a grain to the dish, like brown rice, it makes it heartier. (It’s also a great way to add substance to my go-to Mexican casserole, and brown rice cooked in an instant pot makes the process a breeze.)
  • Fire-Roasted Tomatoes: Even though I didn’t use tomato sauce, I did add a can of fire-roasted tomato dice to these stuffed peppers. It’s an easy tweak that improves the taste complexity without reducing the amount of liquid in the dish.
  • Fresh Spinach: Stuffed peppers are a great vehicle for fresh spinach since it cooks down and disappears into the filling (and this Meatball Casserole). Vegetable spinach is an excellent source of iron and vitamins.
  • Cheeses: Because everyone loves cheese-stuffed peppers. The cheeses I used were a blend of pepper jack and sharp cheddar.
  • Spices: This homemade filling isn’t bland because of the addition of seasonings like Italian spice, cumin, garlic powder (which is quicker and easier than garlic cloves), salt, and pepper.

Topping Ideas

  • Fresh Herbs: Both the parsley and the cilantro would add flavor, freshness, and vibrancy to the dish.
  • Greek Yogurt: Instead of using sour cream, which is not as nutritious as plain non-fat Greek yogurt, you may have the same chilled, thick, and creamy texture. This sauce is delicious on these peppers; they bring out the tanginess of the sauce.
  • Avocado: The addition of sliced avocado is a safe bet.
  • Salsa: If you haven’t tried stuffed peppers with salsa, you’re losing out. This is a great way to give the meal a little additional kick.

How To Make Gordon Ramsay Stuffed Peppers?

  • Preheat the oven to 375 degrees Fahrenheit. Coat a 913-inch baking dish lightly with nonstick spray. Cut the bell peppers in half, top to bottom, through the stem. Remove the seeds and membranes, then put the cut side up in the baking dish.
  • Warm a Dutch oven or other deep, wide pan over medium-high heat. Mix in the meat and onion. Break the meat into tiny pieces using a wooden spoon or spatula. Cook and stir for 7 minutes, or until the meat is browned and thoroughly cooked and the onion is soft. Remove any extra fat.
  • Combine the Italian seasoning, cumin, garlic powder, salt, and pepper in a mixing bowl. Allow cooking for 30 seconds.
  • Stir in the spinach a few handfuls at a time, simmering until it wilts down, about 1 to 2 minutes.
  • Pour in the chopped tomatoes and liquids from the can. Allow boiling for 1 minute.
  • Take the pan off the heat. Stir in the rice (or your preferred grain), 1/4 cup cheddar, and 1/4 cup pepper jack. Taste and season with salt and pepper to taste.
  • Mound the mixture into the peppers with a spoon, then top with the remaining cheeses. The peppers will be overflowing.
  • Pour a small amount of water into the pan with the peppers, just enough to cover the bottom. I prefer to carefully pour the water around the outside of a liquid measuring cup (be careful not to pour it into the peppers themselves).
  • Bake for 30 to 35 minutes, or until the peppers are soft and the cheese has melted, uncovered. Garnish with parsley or cilantro. Serve immediately.
Gordon Ramsay Stuffed Peppers
Gordon Ramsay Stuffed Peppers

What To Serve With Stuffed Peppers?

How To Make Stuffed Peppers Ahead?

  • To Store. The shelf life of peppers stored in the fridge in an airtight container is up to 4 days.
  • To Reheat. Put the dish of leftovers into a preheated oven (350 degrees F) to rewarm.
  • To Freeze. Peppers may be frozen for up to three months if stored in an airtight container. Refrigerate overnight to defrost and then reheat.

Recipe Tips

  • Make sure the peppers don’t get soggy. Be careful not to overcook the peppers. If you cook them for too long, they will get soggy and mushy. The stuffed peppers will not turn out as well if any more liquid is added to the mixture before baking.
  • Fork-tenderness is required for the peppers. Although undercooked peppers are not desirable, you still want them to have some texture. When the filled peppers are done baking, a fork will easily go through them. Simply cover the pan with foil and bake for an additional 10-15 minutes if the peppers aren’t tender when the cheese has melted and the mixture is heated. The time required may change depending on the oven, baking dish, and pepper size.
  • peppers should be halved lengthwise, from stem to tip. Whenever I bake filled peppers, I always cut them in half from stem to tip. This makes filling the peppers much simpler because you can lie them on their backs on the baking dish. Peppers that don’t fit in one pan can be cooked in another, smaller pan of the same size or one that is 8 inches by 8 inches.

Gordon Ramsay Stuffed Peppers Nutrition Facts

Amount Per Serving

  • Calories 236
  • Total Fat 12g
  • Saturated Fat 5.3g
  • Trans Fat 0.5g
  • Cholesterol 48mg
  • Sodium 234mg
  • Potassium 393mg
  • Total Carbohydrate 17g
  • Dietary Fiber 2.2g
  • Sugars 3.3g
  • Protein 16g
  • Vitamin A 12%
  • Vitamin C 92%
  • Calcium 10%
  • Iron 9.6%

Nutrition Facts Source: Source

Gordon Ramsay Stuffed Peppers

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: minutesTotal time: 50 minutesServings:8 servingsCalories:236 kcal Best Season:Available

Description

This classic Stuffed Peppers recipe from Gordon Ramsay combines several of my go-to healthy meals into one satisfying dish thanks to its filling of ground beef, rice, and cheese.

Ingredients

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Coat a 913-inch baking dish lightly with nonstick spray. Cut the bell peppers in half, top to bottom, through the stem. Remove the seeds and membranes, then put the cut side up in the baking dish.
  2. Warm a Dutch oven or other deep, wide pan over medium-high heat. Mix in the meat and onion. Break the meat into tiny pieces using a wooden spoon or spatula. Cook and stir for 7 minutes, or until the meat is browned and thoroughly cooked and the onion is soft. Remove any extra fat.
  3. Combine the Italian seasoning, cumin, garlic powder, salt, and pepper in a mixing bowl. Allow cooking for 30 seconds.
  4. Stir in the spinach a few handfuls at a time, simmering until it wilts down, about 1 to 2 minutes.
  5. Pour in the chopped tomatoes and liquids from the can. Allow boiling for 1 minute.
  6. Take the pan off the heat. Stir in the rice (or your preferred grain), 1/4 cup cheddar, and 1/4 cup pepper jack. Taste and season with salt and pepper to taste.
  7. Mound the mixture into the peppers with a spoon, then top with the remaining cheeses. The peppers will be overflowing.
  8. Pour a small amount of water into the pan with the peppers, just enough to cover the bottom. I prefer to carefully pour the water around the outside of a liquid measuring cup (be careful not to pour it into the peppers themselves).
  9. Bake for 30 to 35 minutes, or until the peppers are soft and the cheese has melted, uncovered. Garnish with parsley or cilantro. Serve immediately.

Notes

  • Make sure the peppers don’t get soggy. Be careful not to overcook the peppers. If you cook them for too long, they will get soggy and mushy. The stuffed peppers will not turn out as well if any more liquid is added to the mixture before baking.
  • Fork-tenderness is required for the peppers. Although undercooked peppers are not desirable, you still want them to have some texture. When the filled peppers are done baking, a fork will easily go through them. Simply cover the pan with foil and bake for an additional 10-15 minutes if the peppers aren’t tender when the cheese has melted and the mixture is heated. The time required may change depending on the oven, baking dish, and pepper size.
  • peppers should be halved lengthwise, from stem to tip. Whenever I bake filled peppers, I always cut them in half from stem to tip. This makes filling the peppers much simpler because you can lie them on their backs on the baking dish. Peppers that don’t fit in one pan can be cooked in another, smaller pan of the same size or one that is 8 inches by 8 inches.
Keywords:Gordon Ramsay Stuffed Peppers, Stuffed Peppers
Nutrition Facts

Servings 8


Amount Per Serving
Calories 236
% Daily Value *
Total Fat 12g19%
Saturated Fat 5.3g27%
Trans Fat 0.5g
Cholesterol 48mg16%
Sodium 234mg10%
Potassium 393mg12%
Total Carbohydrate 17g6%
Dietary Fiber 2.2g9%
Sugars 3.3g
Protein 16g32%

Vitamin A 12%
Vitamin C 92%
Calcium 10%
Iron 9.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Eric Narverud

Tuesday 18th of October 2022

Great stuffed green pepper recipe Gordon! Now I will try your banana cream pie yummy. Thumbs up for ya!