Try this Stuffed Peppers recipe, or contribute your own.
- Carbohydrate 12.7301687784634 g
- Cholesterol 88.8285057566667 mg
- Fat 20.4812094711195 g
- Fiber 3.3554072839721 g
- Protein 27.0861655225576 g
- Saturated Fat 11.1168585752739 g
- Serving Size 1 1 Serving (331g)
- Sodium 1061.70568963094 mg
- Sugar 9.37476149449129 g
- Trans Fat 1.69716604315183 g
- Calories 339 calories
Step-by-step
- Brown the ground beef, onion, celery and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer 10 minutes.
- Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender.
Managing Moisture in Ground Meat Fillings
Achieving the correct consistency in a stuffed pepper relies entirely on rendering fat thoroughly before the assembly stage. Browning ground beef alongside aromatics like celery, onion, and minced garlic requires high heat to evaporate excess water released from the cellular walls of the vegetables. Once the meat browns, draining accumulated grease prevents the filling from becoming waterlogged during baking. Simmering the mixture for 10 minutes concentrates the tomato sauce and Worcestershire sauce, binding the components into a cohesive mass that stays contained within the pepper cavities rather than pooling in the baking dish.
Controlling Pepper Softness Through Parboiling
Bell peppers present a structural challenge because raw walls remain tough while overcooked walls collapse completely. Submerging halved green peppers in boiling water for precisely 3 minutes initiates softening without breaking down the pectin matrix entirely. This brief thermal shock ensures the vegetable reaches a tender consistency by the time the 8 ounces of cheddar cheese melts completely at 350 degrees Fahrenheit. Drain the boiled halves thoroughly on paper towels before filling them to eliminate residual surface water that would otherwise dilute the savory flavor profile.
