Barbecue-Stuffed Peppers
I have made these with red peppers as well, but I think the green peppers add the most flavor.
I have made these with red peppers as well, but I think the green peppers add the most flavor.
- 1/4 cup onion finely chopped
- 1 tsp salt
- 1 1/2 tsp salt
- 2 tbsp brown sugar
- 2 tsp worcestershire sauce
- 1 tsp worcestershire sauce
- 1 lb ground beef
- 1 tbsp vinegar
- 1 8 oz can tomato sauce
- 1/8 tsp pepper
- 1/2 tsp chili powder
- 1/4 tsp dry mustard
- 4 large green peppers
- 2/3 cup instant nonfat dry milk
- 2 tbsp catsup
- 1 egg egg
- 1 slice day old bread
- Carbohydrate 47.6061818513553 g
- Cholesterol 220.62713875 mg
- Fat 58.8742959375 g
- Fiber 4.33594004496932 g
- Protein 47.5959406533214 g
- Saturated Fat 22.1670215409214 g
- Serving Size 1 1 Serving (494g)
- Sodium 746.536792097646 mg
- Sugar 43.270241806386 g
- Trans Fat 14.7939435291429 g
- Calories 908 calories
Step-by-step
- Remove stems and seeds from peppers.
- Combine meat, milk, catsup, 1 1/2tsp salt, pepper, egg, bread, onion and 2 tsp worcestershire sauce.
- Mix well.
- Combine remaining ingredients for a sauce.
- Place peppers in baking dish, put 1 tbsp sauce in the bottom of each pepper.
- Fill with the meat mixture.
- And then spoon 1 tbsp sauce over peppers.
- Cover and bake 350 degrees for 55-60 minutes.
- Heat remaining sace and serve with peppers.
Covering the baking dish tightly with foil during the initial bake traps steam, which softens the rigid cellular walls of the green peppers without boiling away the internal juices of the ground beef. When ground beef cooks, muscle fibers naturally contract and squeeze out moisture. Incorporating a panade made from bread soaked in liquid helps interrupt this protein network, preventing the meat filling from turning dense and rubbery. Instant nonfat dry milk solids add extra protein and lactose, which enhance browning and moisture retention inside the compact mixture. Green bell peppers provide a distinct bitterness and thinner walls compared to red or yellow variants, holding their shape structurally through fifty-five to sixty minutes at 350 degrees Fahrenheit. For anyone managing dietary needs, the bread slice can easily be swapped for a gluten-free alternative at a one-to-one ratio without altering the structural integrity of the binding agent. Leftovers store safely in an airtight container in the refrigerator for up to three days, though reheating requires gentle thermal application to keep the meat proteins from tightening further.
