Stuffed peppers: Cooked or raw rice?
For cooking stuffed bell peppers: Should I cook the rice before hand or blend it raw with sauteed ground beef and hope the baking cooks the rice? And if I saute the meat before hand, won't it dry out? I'm dying for a great stuffed pepper recipe, but mine always come out mushy.
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45 Comments
I agree about not using tomato soup, use plain tomato sauce with a little broth instead. Baste the peppers a few times during cooking
I will not use brown rice again…
To to the person who just wrote and said, ( i should stop cooking, before i hurt someone) if you cannot say something nice, don’t say anything!
Reading through the rest of the comments, it doesn't look like my technique is very traditional! But, I never have mushy peppers.
This is my take on stuffed baked peppers that you could add meat to if you wished. So enjoyed reading through this thread. My mom used raw rice and ground beef to stuff green peppers. We knew da hated them because the green pepper was soggy. I regret that now. Like sweeter red peppers now but love long simmered "soggy" dishes.
Once you figure out which works better for your cooking schedule or style, keep to that. After two or three times making the same recipe, you will have your quantities of liquid, temp and time set to your preference.
Queen Sashy, I'm headed to San Diego to visit my mom in a couple of weeks. My mom and I are going to cook up a pot of stuffed veggies from her garden using your recipe. Can't wait.
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