Southwestern Stuffed Peppers Recipe (2024)

FAQs

Should I cook my bell peppers before stuffing them? ›

You can also pre-cook them in the oven before they're filled. Preheat your oven to the temperature recommended by the recipe, place them in the oven until they are tender, then fill and return the stuffed peppers to the oven for the remainder of the cooking time.

Some recipes will instruct you to submerge the peppers in boiling water for as long as 15 minutes. But if you've had trouble with executing nicely textured stuffed peppers before, consider shortening the time you spend boiling or blanching the peppers to just a few minutes, if not eliminating this step altogether.

The problem stems from the common practice of boiling the peppers to start. The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless.

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

By placing individual peppers into a standard muffin tin or small ramekin, you can ensure your stuffed peppers remain upright during baking.

If your stuffed peppers are soggy, you likely cooked them too long.

Stuffed green peppers are a meal in itself so I prepare a fresh tossed salad with French bread. Or dinner rolls. What are some good side dishes to serve with stuffed green peppers? Scalloped potatoes, buttered noodles, a small sweet potato, sliced and fried squash, a salad, cole slaw —- just to name a few.

If you find your rice didn't cook in your stuffed peppers, it's likely one of two reasons: It didn't have enough time to cook through. There wasn't enough moisture for the grains to absorb.

How do you get the most flavor out of peppers? ›

Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.

Sour cream, yogurt, ghee, butter and milk can all neutralize the pepper flavor, depending on the dish. Mix in a small amount of a dairy and see if you taste a difference. Cream or milk helps balance out broth-heavy dishes, as well as a variety of other recipes.

Roasting bell peppers adds a sweet, slightly smoky flavor. You can buy roasted peppers in a jar, but it's so easy to do from scratch and the flavors are so much better. More delicious. I love them napped with vinaigrette and served with burrata cheese and toast.

Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients.

To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.

Cut peppers can keep up to 7 days this way, but it's best to use them as soon as possible. Leftover cooked peppers should be stored in an airtight container and will last 3-4 days in the fridge.