Easy and Delicious Stuffed Green Peppers
I had gotten this recipe from cooks.com and after some trial and errors I was able to make it my own and my family LOVES it! My daughter was eating this when she was only 18 months old, and she is a very picky eater.
I had gotten this recipe from cooks.com and after some trial and errors I was able to make it my own and my family LOVES it! My daughter was eating this when she was only 18 months old, and she is a very picky eater.
- Carbohydrate 124.165524925307 g
- Cholesterol 137.679493075 mg
- Fat 27.8777460691944 g
- Fiber 10.6266309104089 g
- Protein 44.2249648091797 g
- Saturated Fat 11.5007011351293 g
- Serving Size 1 1 Serving (620g)
- Sodium 1253.77514662057 mg
- Sugar 113.538894014898 g
- Trans Fat 2.64178875506585 g
- Calories 939 calories
Step-by-step
- Cut off tops of green peppers and clean seeds out. Boil in a large pot for 5 minutes, or until peppers are a dull green, if desired. Alternatively, the peppers may simply be brushed with olive oil for a roasted effect.
- Brown beef with onion, drain if necessary. Add uncooked rice and 2 cups of spaghetti sauce.
- Fill peppers with beef/rice mixture. Pour remaining cup of spaghetti sauce over peppers. Cover with aluminum foil and bake in a preheated 375°F for 25-35 minutes or until peppers are tender.
- Remove foil and sprinkle with grated mozzarella cheese. Bake for another 10 minutes, uncovered or until cheese is melted.
Should the rice go in raw or cooked, and do these peppers actually need a preliminary boil? Making stuffed peppers efficiently requires understanding how starches absorb moisture inside a closed baking environment. Here are critical adjustments to prevent common failures.
- Brown the pound of ground beef thoroughly at medium-high heat and drain the rendered fat entirely so the baking dish does not accumulate an oily pool.
- Utilize minute rice uncooked in the meat mixture because it absorbs the surrounding jarred spaghetti sauce liquids precisely during the 375 degree oven phase without becoming mushy.
- Boil the cored green peppers for exactly five minutes until they reach a dull green hue to soften the tough cell walls, or brush them with oil if you prefer a blistered, roasted exterior.
- Cover the baking dish tightly with aluminum foil for the initial 25 to 35 minutes to steam the contents evenly before removing the cover for the final 10 minutes of cheese melting.
- Choose jarred tomato sauces with lower initial sugar content to balance the natural sweetness released by bell peppers as they soften under heat.
Preserved jar sauces offer consistent viscosity and seasoning year-round, whereas fresh summer tomatoes demand extra simmering time to reduce excess water content. Managing moisture ensures the filling holds its structural integrity when portioned.
