Stuffed Green Peppers
The original recipe came in a pamphlet with a Weber Grill way back in 1983. I modified it to my taste over the years. Hope you like it.
The original recipe came in a pamphlet with a Weber Grill way back in 1983. I modified it to my taste over the years. Hope you like it.
- Carbohydrate 59.5788612600089 g
- Cholesterol 76.47404625 mg
- Fat 26.00952531632 g
- Fiber 8.48005486214606 g
- Protein 23.8257227383467 g
- Saturated Fat 11.39113537305 g
- Serving Size 1 1 Serving (621g)
- Sodium 785.453207715891 mg
- Sugar 51.0988063978628 g
- Trans Fat 5.35146786232 g
- Calories 560 calories
Step-by-step
- Remove tops and seeds from green peppers.
- Cook in boiling, salted water for 3-5min. Drain & cool.
- Brown onion, chopped pepper and beef in a large skillet. Add remaining ingredients except save 3 Tbsp of tomato sauce and don't add the cheese. Simmer for 10-15min.
- Salt & pepper to taste.
- Stuff peppers with the mixture and top each pepper with the remaining tomato sauce.
- Bake at 350degrees for 35-40min.
- Top with cheese and heat until melted - 5min.
Preparing stuffed peppers requires careful management of moisture and structural integrity. Standard baking vessels like a deep 8x8-inch glass baking dish or a cast-iron skillet hold the upright peppers securely, preventing leaks during the 35-minute bake at 350 degrees Fahrenheit. Because bell peppers release water as they soften, parboiling them in salted water for three to five minutes before filling is necessary to jumpstart the cooking process.
Managing Moisture and Cheese Melt
Ground beef and uncooked rice absorb liquid simultaneously during the stovetop simmer. Keep the heat at medium-low so the tomato sauce and Rotel liquid reduce without scorching the bottom of the skillet. Add the grated sharp cheese only during the final five minutes of baking. Applying dairy too early causes the proteins to break and release oil before the pepper walls achieve tenderness.
- Watery filling usually stems from skipping the initial pepper parboil or failing to drain the canned tomatoes thoroughly.
- Rubbery cheese indicates the oven temperature exceeded 350 degrees or the final melt phase ran past the five-minute mark.
- Cracked pepper walls happen when the core is scooped out too aggressively, compromising the base stability.
