Stuffed Bell Peppers
A good stuffed pepper balances the snap of the vegetable with a hearty, seasoned interior. It is a one-pan meal that relies on controlling the moisture of the filling so the peppers don't become watery in the oven.
Balance the moisture before you fill.
If your rice or sauce is too wet, the peppers will collapse. Use a firm grain like basmati or long-grain white rice and keep the filling tacky, not loose.
- Large stockpot
- 9x13 baking dish
- Large skillet
- Chef's knife
What goes in.
- 4large bell peppers, tops cut off and seeds removed
- 1 lbground beef or turkey
- 1.5 cupscooked white rice
- 1yellow onion, finely diced
- 2 clovesgarlic, minced
- 1 can (15 oz)crushed tomatoes
- 1 tspdried oregano
- 1 cupshredded cheddar or mozzarella
- 2 tbspolive oil
- to tastesalt and black pepper
Locking in the texture
Boil the hollowed peppers for three minutes before stuffing. This ensures they soften through before the filling dries out in the oven.
The method.
Prepare the peppers
Bring a large pot of salted water to a boil. Submerge the cored peppers for 3 minutes, then drain upside down on a paper towel.
Sauté the base
Heat olive oil in a skillet over medium-high. Cook onion until soft and translucent, then add garlic and meat. Brown the meat thoroughly, breaking it into small crumbles.
Build the filling
Stir in half of the crushed tomatoes and all of the cooked rice. Season with oregano, salt, and pepper. Let the mixture cook for 2 minutes so the flavors marry.
Stuff and bake
Stand peppers upright in the baking dish. Pack the filling firmly into each. Pour the remaining tomato sauce around the base of the peppers.
Finish
Cover the dish with foil and bake at 375°F for 30 minutes. Remove foil, top with cheese, and bake for another 10 minutes until the cheese is bubbling.
Other turns to take.
Mediterranean style
Substitute the beef with ground lamb, add chopped kalamata olives and feta cheese instead of yellow cheese.
Vegetarian
Swap the meat for cooked lentils and finely chopped walnuts to maintain texture.
When it doesn't go to plan.
Cut a sliver off the bottom of the peppers if they won't stand upright in the pan.
If you want extra depth, sauté the pepper tops (diced) along with the onions in the skillet.
Don't overstuff; the rice will expand slightly as it absorbs the tomato juices.
The ones that keep coming up.
Can I use raw rice in the filling?
No, it will not cook properly inside the pepper. Always use rice that has already been steamed or boiled.
Why are my peppers watery?
The filling likely had too much liquid or the peppers were not drained well enough after blanching.
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