Do Ground Beef Have to Be Cook Before Making Stuffed Peppers

Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, yellow and orange bong peppers makes the best easy dinner idea whatever night of the week.

Ever since I was a starry eyed pre-teen, I've been a fan of drawing rainbows. Now I swallow them.

But equally a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the dog anxiously waiting under the table. I was a kid, and eating a whole bell pepper even if information technology was stuffed with ground beef was not my thought of dinner. Now, information technology's my favorite part!

As an adult, eating the food you hated as a kid suddenly becomes not. that. bad. and sometimes actually, really good. And I tin can't stop! I just proceed making more versions of this repast served in it's own vessel like my Mexican Stuffed Peppers, Creamy Craven and Mushroom Blimp Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and fifty-fifty Broiled Eggs in Stuffed Peppers.

But the cornerstone of all peppers is this classic recipe for the all-time blimp bong peppers with rice and ground beefiness.

The Best Type of Peppers for Stuffing

Today'due south option of peppers comes from a mix of grocery store varieties (scarlet, yellow and orange) and ultra local farmer'south market (more yellows and purple) for a rainbow of sweetness begging to be stuffed.

If yous adopt green peppers, for sure get for it and use them instead.

I went back to the memory of my mom's recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a sprinkle of herbs and red pepper flakes.

What You Tin Put In Stuffed Peppers

This is one of those throw what you lot accept in the fridge blazon of recipes. Utilise my portions every bit guidelines but definitely put on your experimental chapeau when choosing ingredients:

• Red, yellow, orange or even green bell peppers
• Lean ground beef
• Mushrooms
• Cooked white rice (you lot tin can use brown rice, farro or quinoa, likewise)
• Tomato sauce
• Corn, celery and garlic
• Cheese, I added some grated fontina, but you could use Monterey jack or mozzarella or any's on hand.
• If you prefer green bell peppers, certainly use them instead of or in add-on to this bevy of colorful beauties.

Cutting the tops off of the peppers to stuff the whole thing with bulky goodness. If you adopt smaller portions, cutting the peppers in half and serve open faced.

How to Make Stuffed Peppers Stand up

When I ate these as a kid, my mom served the peppers cut in half, laid on their backs. Simply I similar stuffed peppers best when continuing directly up, brimming to the top with filling.

Here are my tips to get stuffed peppers to stand upward and non tip over:

• Apply a baking dish that snugly fits the peppers. The peppers compress as they melt, then pack them in tightly when raw, and they'll soften and fall a bit with heat.
• Trim the bottom of the pepper. Give the peppers a flat surface to stand on by evening out their rollicking bottoms.

Cook the Meat Before Filling

When making stuffed peppers, a pop question is, "Do I have to cook the meat before stuffing the peppers?" The answer is, yes. Adding juicy, browned meat adds loads of flavour to this dish, so be sure not to miss this pace. Chocolate-brown the meat before adding the vegetables, where they volition soften and proceeds flavor, and add the seasoning afterward to simmer and meld the flavors.

The Best Rice for Stuffed Peppers

Medium, long grain white rice or jasmine rice is the rice I use most often in stuffed peppers. But brownish rice or other grains like farro or quinoa in these peppers are terrific options too.

This is a bang-up recipe to employ up leftover rice. Or, while the meat is cooking, prepare the white rice or other grain you're adding to the pepper mixture, and stir it into the meat and vegetables just earlier filling the peppers.

How Long Do You Cook Stuffed Bell Peppers?

A common question is, how long exercise y'all cook stuffed peppers?

My secret fourth dimension saver: Blanch the peppers in the microwave to cutting the cooking time!

I pre-cook my peppers by adding them to a microwave safe baking dish, and sprinkling the interior of the peppers with a bit of kosher salt, so calculation 1/4 loving cup water to the bottom of the dish. Cover the peppers and give them a 5 infinitesimal smash in the microwave to pre-cook and soften them.

Stuff the peppers with the warm filling and melt in the oven for twenty minutes or until fork-tender and the cheese begins to bubble.

Brand Them In the Crock Pot or Slow Cooker

This recipe is i of the easiest to transition to the tedious cooker or Crock Pot.

To cook in the irksome cooker, prepare the recipe every bit instructed through step 3. Spray the inside of your Crock Pot with cooking spray before adding the peppers, adding whatsoever extra filling to the lesser of the crock's insert. Look to add the cheese until the final half hour of cooking time.

Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender.

How to Freeze Stuffed Peppers

Freeze stuffed peppers afterward cooking them. Store in a freezer safe container in the freezer for upwards to 3 months. Freeze in individual servings to take to work for dejeuner or pull out for a quick to heat dinner.

To reheat frozen stuffed peppers:

• Microwave in a microwave safe container for 20 minutes on HIGH estrus or until warmed within.
• To cook in the oven, preheat to 375°F and melt for 1 hour.

What to Eat With Blimp Peppers

Stuffed bell peppers are really a whole meal in one, so all you really need to complete your easy, healthy dinner, is a simple salad and an like shooting fish in a barrel dessert if y'all feel like going the distance.

• Arugula Salad With Shaved Parmesan Three Ways
• Avocado Grapefruit and Fennel Salad
• Citrus Fennel and Avocado Salad
• Kale Salad with Cranberries, Apple tree and Cheddar Cheese
• Winter Green Salad with Orange Beloved Mustard Vinaigrette

If yous mak e this recipe, please permit me know! Exit a  rating on this recipe below and exit a comment, take a photo and tag me on Instagramwith #foodiecrusheats.

Print

Best Stuffed Bong Peppers with Ground Beef

I use red, orangish and yellow bong peppers to cover all the colors of the rainbow, and stuff them with lean ground beefiness, mushrooms and height with a little cheese for a good salubrious dose of Vitamin C, poly peptide, and carbs at the same time.

Course Main Course

Cuisine American

Keyword peppers

Prep Fourth dimension xxx minutes

Cook Time 30 minutes

Total Time one hr

Servings 6

Calories 308 kcal

• 1 pound lean ground beef 90% lean
• 4 mushrooms chopped
• three ears of fresh corn kernals or 1 1/2 cups frozen corn
• ii ribs of celery chopped thinly
• 1 medium onion chopped
• 2 cloves garlic minced
• ii 14.5 ounce cans petite diced tomatoes with juice
• 2 tablespoons full-bodied tomato paste
• ii tablespoons basil
• 1 tablespoon oregano
• ane/two teaspoon reddish pepper flakes
• kosher table salt and freshly basis black pepper to taste
• one 1/2 cups cooked long grain rice
• ane/4 loving cup chopped Italian parsley
• six bell peppers
• one cup shredded fontina cheese or monterey jack cheese

• Preheat the oven to 350 degrees F.

• Dark-brown the ground beefiness in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, lycopersicon esculentum paste, basil, oregano and red pepper flakes. Flavour with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.

• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, and then rinse. Lightly sprinkle the inside of the peppers with kosher table salt and identify in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they beginning to soften.

• Transfer to a iii quart blistering dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Calories: 308 kcal | Carbohydrates: 29 chiliad | Protein: 25 g | Fat: 10 g | Saturated Fatty: 5 1000 | Cholesterol: 64 mg | Sodium: 308 mg | Potassium: 918 mg | Fiber: 5 grand | Sugar: 10 g | Vitamin A: 4429 IU | Vitamin C: 166 mg | Calcium: 211 mg | Fe: 4 mg

More Blimp Bell Pepper Recipes

• The BEST Mexican Stufffed Peppers Recipe
• Southwestern Stuffed Bell Peppers Recipe
• Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
• Broiled Eggs in Stuffed Peppers
• Creamy Craven and Mushroom Stuffed Peppers
• 27 Ways To Make Your Bell Peppers Less Boring

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