Stuffed Green Peppers
Try this delicious Stuffed Green Peppers recipe, perfect for a hearty and satisfying meal.
Try this delicious Stuffed Green Peppers recipe, perfect for a hearty and satisfying meal.
- salt to taste
- 1 teaspoon worcestershire sauce
- 1 pound ground beef
- 1/2 cup water
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/3 cup chopped onion
- 1/2 cup uncooked rice
- water as needed
- 6 green bell peppers
- 1 (14.5 ounce) can whole peeled tomatoes chopped
- 2 (10.75 ounce) cans condensed tomato soup
- Carbohydrate 20.0088777784796 g
- Cholesterol 74.5071352666667 mg
- Fat 18.9284648055631 g
- Fiber 2.64077783094041 g
- Protein 21.7363147083604 g
- Saturated Fat 9.17094807070316 g
- Serving Size 1 1 Serving (265g)
- Sodium 794.308033964857 mg
- Sugar 17.3680999475392 g
- Trans Fat 2.06637358620766 g
- Calories 339 calories
Step-by-step
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
The Chemistry of Pre-Cooking
The ingredient list hides the physical changes that occur before assembly. Boiling bell peppers for 5 minutes softens the tough outer cell walls by breaking down complex pectin. Drain them thoroughly so excess surface moisture does not dilute the interior filling. Salting the cavities draws out bitter compounds via osmosis.
Maillard Reactions and Umami
Sautéing ground beef and onions at medium-high heat for 5 minutes drives the Maillard reaction. Amino acids and reducing sugars combine to build savory depth. Simmering the raw rice directly in the chopped tomato liquid allows the starch grains to absorb glutamic acid from the tomatoes while softening over 15 minutes.
Thermal Conduction and Sauce Consistency
Baking at 350 degrees Fahrenheit for 30 minutes promotes even heat transfer through the dense pepper walls. Diluting condensed tomato soup with water creates a fluid gravy that reduces slightly in the oven. Pair this dish with crusty sourdough bread to absorb the rich, acidic pan juices.
