The Best Way To Prep Peppers Before Stuffing Them - Tasting Table (2024)

FAQs

The Best Way To Prep Peppers Before Stuffing Them - Tasting Table? ›

Prepping your peppers for stuffing

Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they're tender-crisp.

In this easy recipe for Stuffed Peppers, you'll boil your peppers for just two minutes before stuffing them. This softens them just a bit while allowing them to retain their sturdy shape. Once they're stuffed, it's bake time! They'll become deliciously tender in the oven.

To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.

No Moisture In, No Moisture Out

Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick. Likewise, brown your meat first to allow it to release some of its moisture and fat before going into the pepper.

Bell peppers are a great thing to slice ahead of time for quickly adding to a meal. Once cut, store bell peppers in an air-tight container in your fridge. Use within 3 days or move to freezer.

Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

While a sliced bell pepper likely won't last a full week without going slimy, they'll hold out for a few good days. Plan to use softer produce earlier in the week and save heartier produce for Thursday and Friday. To store: Store cut peppers in a paper towel-lined airtight container or ziptop bag.

Remove the Core

The core of the pepper is inedible, and while the seeds are edible, they don't add much to a dish, so most recipes will call for removing them. The easiest way to do this is to stand the pepper on its end, and slice off the outer layers in large pieces around the core.

Should I pre-cook bell peppers before stuffing them? ›

You don't need to cook the peppers before stuffing them. Budget-Friendly. Stuffed peppers turn humble, affordable ingredients like rice and ground beef into a well-rounded meal (don't miss these other Ground Beef Dinner Ideas for more wallet-friendly meals).

Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise. Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving ½-inch headspace. Adjust lids and process half-pints and pints for 15 minutes in a boiling water bath at altitudes of less than 1000 feet. If at an altitude of 1001 to 3000 feet, process for 20 minutes.

Do You Need to Cook Bell Peppers? Bell peppers are safe to eat cooked or raw. They are crunchy and crisp with a very mild spicy bite when raw. Cooking tends to enhance the pepper's natural sweetness.