I've grown up having stuffed peppers for dinner. I know several things about how they're made but I'm missing a few things to get them to come out right.
Now, Everyone has their own style of making these, and there are a lot of recipes on the web. I feel like from everything I've seen on the web though I want to do it differently.
The peppers are blanched but otherwise uncooked. The stuffing consists of ground beef and/or sausage, onion, the pepper tops, etc. None of the meat or stuffing otherwise is precooked. The peppers are placed in a glass casserole dish and covered with tomato... something.
That being said, here are the things that I am trying to work out:
- Using instant or not-instant rice.
- Covering with canned tomatoes or tomato soup, or something else
- Bake time and temp
I have only tried normal-type rice, and baked at 350F for about an hour and a half. I used canned diced tomatoes.
I made a bunch and froze some for later. The original batch came out okay. The rice was nice and tender, but the peppers were a bit bitter and too soft. I made some more a while later and I undercooked them (the rice was still a bit crunchy) but honestly they tasted better.
Does anyone do their stuffed peppers in a similar way? regardless, any tips?
(thanks for all of the answers. I have a lot to try out now. If anyone has anymore details they would like to share please let me know.)