Q1: What is the absolute secret to a tender, not crunchy, stuffed pepper?

The number one, game-changing secret is to pre-cook your peppers before you stuff and bake them. This recipe's method of steaming the peppers for about 25 minutes is a brilliant and foolproof way to guarantee that your final pepper "shells" will be perfectly soft, tender, and easy to cut with a fork, rather than tough, crunchy, and undercooked.

Q2: Do I have to use green bell peppers? Can I use other colors?

While green bell peppers are the classic, traditional choice for their slightly more savory and less sweet flavor, you can absolutely use any color of bell pepper that you love! Red, orange, and yellow bell peppers will be much sweeter when they are cooked and will lend a beautiful, vibrant color to your final dish.

Q3: Can I make these stuffed peppers ahead of time?

Yes, this is a perfect make-ahead meal! You can fully prepare and stuff the peppers, place them in your baking dish, cover it tightly, and keep them in the refrigerator for up to 24 hours . When you are ready to bake, just add the water to the bottom of the dish and pop them in the oven (you may need to add 10-15 minutes to the initial covered baking time).

Q4: How do I freeze stuffed peppers?

Stuffed peppers freeze beautifully! You can freeze them either cooked or uncooked . Let them cool completely (if cooked). The best way is to wrap them individually in plastic wrap and then a layer of foil. You can then place them in a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. To cook or reheat, let them thaw overnight in the refrigerator first.

Q5: Can I make this recipe vegetarian?

Of course! To make a delicious vegetarian version, simply omit the ground beef . You can substitute it with about 8 ounces of finely chopped mushrooms (sauté them with the onions), and/or add one can of your favorite beans (like black beans or kidney beans) or about 1 cup of cooked lentils to the filling. Be sure to use vegetable broth if you add any liquid.

The Best Classic & Easy Stuffed Green Peppers

A classic comfort food recipe for Stuffed Green Peppers. The bell peppers are first steamed until tender and pliable, making them perfect for stuffing. A hearty filling is then prepared by combining browned ground beef with sautéed onions, fire-roasted tomatoes, cooked rice, parsley, and mozzarella cheese, all bound together with breadcrumbs and eggs. The tender peppers are generously filled with this mixture, topped with more cheese, and then baked in a 9×13-inch dish until hot and bubbly.

Author: Evelyn

Ingredients

6 medium green bell peppers, tops and seeds removed
2 tablespoons vegetable oil
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 large cloves garlic, finely chopped
Freshly ground black pepper
One 28-ounce can diced fire-roasted tomatoes
2 cups cooked rice
1 cup loosely packed fresh parsley leaves, roughly chopped
1 1/2 cups shredded mozzarella
1/2 cup plain dry breadcrumbs
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce

Instructions

Preheat the oven to 350°F.
Bring about 2 inches of water to a simmer in a large pot fitted with a steamer insert. Arrange the peppers in the steamer, cover, and cook for about 25 minutes, rotating as needed, until they are very tender. Remove the peppers and drain them upside-down on paper towels.
Make the Filling: While the peppers steam, heat the oil and a pinch of salt in a large skillet over medium heat. Cook the onions for about 8 minutes, until soft.
Raise the heat to medium-high. Add the ground beef, garlic, 2 teaspoons of salt, and a few grinds of pepper. Cook, breaking up the beef, for about 5 minutes until browned. Add the tomatoes, bring to a simmer, then remove from the heat and let cool for at least 10 minutes.
Transfer the cooled meat mixture to a large bowl. Add the cooked rice, parsley, 1 cup of the mozzarella, the breadcrumbs, eggs, and Worcestershire sauce. Mix to combine.
Assemble and Bake: Stand the steamed peppers up in a 9-by-13 inch baking dish. If they fall over, slice a small piece off the bottom to create a flat surface.
Generously fill and pack each pepper with the meat and rice mixture. Top with the remaining 1/2 cup of mozzarella.
Add just enough water to the bottom of the pan to cover it. Loosely cover the dish with foil.
Bake for 30 minutes, until the peppers are tender and the filling is heated through.
Remove the foil and continue to bake for 10 more minutes.

Notes

Steaming the peppers before stuffing them is a key step that ensures they will be perfectly tender after baking.
It is important to let the cooked meat mixture cool for at least 10 minutes before adding the eggs and cheese to prevent them from scrambling or clumping.
Adding a small amount of water to the bottom of the baking dish helps to create steam and keep the peppers moist as they bake.

Find it online: https://cookupjoy.com/stuffed-green-peppers/