The following post and recipe was published on bon appetit.
If you happen to be an Italian American, there is an undeniable dose of nostalgia served alongside a stuffed peppers recipe. If you’re not, it’s just some tasty stuff inside a pepper. But test kitchen manager Brad Leone falls into the nostalgia category, with a big thanks to his grandmother’s stuffed peppers.
That love, coupled with the bizarre fact that we did not possess a recipe for stuffed peppers (mind-boggling) led to the development of the beautiful peps you see before you. Yes, beautiful is the right word.
The old school was cool as hell. These aren't going out of style any time soon. https://t.co/gTixETL4a3
— Bon Appétit (@bonappetit) February 22, 2018
Stuffed peppers, as their name asserts, are stuffed with filling. The contents of this filling may change from family to family, but for Leone’s grandmother, the combination was set in stone: a mixture of ground pork and beef, onion, cooked rice, golden raisins, walnuts, Parmesan cheese, and a blend of spices, including turmeric and smoked paprika.
The walnuts (which Leone says are the secret ingredient) give some textural variety, and the raisins create a sweet and sour agrodolce effect. The filling essentially turns peppers into large, edible suitcases filled with the meaty, sweet, salty, cheesy, savory contraband that the TSA would surely confiscate.