VeraBlue
Executive Chef
I always cook both the rice and the meat from a raw state inside the pepper with nary an ill effect. The moisture from the pepper and the meat are enough to sufficiently cook the rice.
VeraBlue said:I always cook both the rice and the meat from a raw state inside the pepper with nary an ill effect. The moisture from the pepper and the meat are enough to sufficiently cook the rice.
willingheart said:I want to make stuffed peppers for dinner. I looked up some recipes and they all say to precook the meat and rice and sauce mixture. I always imagined putting the raw meat mixture in the peppers and baking it. It bakes for a long time anyway, why wouldnt' it work like meatloaf? Anybody make stuffed peppers without pre-cooking?
Lara
SurvivorGirl said:So I made stuffed peppers last night! kinda just made it up:
I sauted some onions, mushrooms, zucchini, garlic, oregano, and basil.
added that to ground round.
par cooked some rice in the microwave (I didn't want to have to wait forever for it to bake so I went ahead and did an in-between) and added that to the ground mixture.
then I added in an egg to pull the whole thing together.
I par boiled 4 peppers, then stuffed them with the above mixture.
I then spooned some tomatoe sauce on top of each individually, poured a tad of water on each (to make sure that the rice cooked) covered it with foil and baked it for about an hour or so (prolly could have been shorter) at 350.
They were o so good!!
true, but i didn't want to have to wait forever and seeing as i'd never made them before, i just wanted ot make sureVeraBlue said:If you baked them for an hour, there was absolutely no reason to par cook the rice. That's more than enough time for the rice to fully cook.
YT2095 said:well there’s nothing worse than taking them out swimming in grease too