When making stuffed bell peppers, do you blanch the peppers first?

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Yep, I always cook the rice. Just not the meat.

I've never really stuffed peppers with anything other than a ground meat/rice mixture, except one time I made orange peppers stuffed with quinoa, spinach and whatever else I threw in there (I forget all the ingredients now). This is a pic I took of it at the time I made it. Terrible picture, since I was up too close, but it shows a split pepper with what's on the inside.
 

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I don’t bother blanching the peppers.

If they seem a bit tough I take a few swipes with a vegetable peeler to remove some alternating strips of skin.

Sometimes I stuff the light green cubanelle peppers. I snip off the tips of the peppers so the air is forced out as the peppers are stuffed.

New Year’s Eve is a good time to stuff those little red and green hot pickled cherry peppers with your favorite meatball mix.
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some time/years back there was an OMG! thing about doing stuffed peppers with 'raw' meat....

anyway... I blanch the peppers, the fillings - rice & ground beef - are pre-cooked&seasoned, so basically the oven is a "make pretty" thing - melting some cheese over them, etc . . .
 
some time/years back there was an OMG! thing about doing stuffed peppers with 'raw' meat....

anyway... I blanch the peppers, the fillings - rice & ground beef - are pre-cooked&seasoned, so basically the oven is a "make pretty" thing - melting some cheese over them, etc . . .
No doubt about that, LOL. The latest thing I'm seeing when watching reels and videos of random internet people sharing their favorite meals is everyone SCREAMING that the chicken or the steak or the pork chops (whatever is being used) wasn't washed first.

I think the only time I have ever washed chicken was the time I dropped a whole bird on the floor fresh out of the package.

:ROFLMAO:
 
I most always rinse out the (chicken/turkey) cavity to get rid of any left over bloody ice/goop/etc.

I recall on poster (somewhere) who insisted the reason crab smelled like ammonia was because they were soaked in bleach to kill the poison in the gills . . .
that one methinks still tops . . .
 
I most always rinse out the (chicken/turkey) cavity to get rid of any left over bloody ice/goop/etc.

I recall on poster (somewhere) who insisted the reason crab smelled like ammonia was because they were soaked in bleach to kill the poison in the gills . . .
that one methinks still tops . . .
Oh my gosh. If any kind of seafood smells like ammonia, pitch it.

... soaked in bleach...

Good grief :rolleyes:

I wonder if that person is still alive :ROFLMAO:
 
It true, one never saw the Orange or Yellow. The red were more expensive and still are! Perhaps as they have to wait for the greens to turn?

You do have to wait for the greens to turn red, and they don't all turn red. So go from green to ruined. Same happens with jalapeños. Some turn red, and others don't.

CD
 
Here is how I make mine...


CD
 
I don’t bother blanching the peppers.

If they seem a bit tough I take a few swipes with a vegetable peeler to remove some alternating strips of skin.

Sometimes I stuff the light green cubanelle peppers. I snip off the tips of the peppers so the air is forced out as the peppers are stuffed.

New Year’s Eve is a good time to stuff those little red and green hot pickled cherry peppers with your favorite meatball mix.
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I really like your idea of using cubanelles for stuffing. If I remember correctly, the skins on those aren't as thick as bell peppers. Ever use poblanos? I really like your tip about cutting off the tip, so the air can escape while you stuff them.

I keep meaning to try stuff some of those little, round, red peppers. I have some in the freezer somewhere. The place that sold them called them cherry bomb peppers.
 
I really like your idea of using cubanelles for stuffing. If I remember correctly, the skins on those aren't as thick as bell peppers. Ever use poblanos? I really like your tip about cutting off the tip, so the air can escape while you stuff them.

I keep meaning to try stuff some of those little, round, red peppers. I have some in the freezer somewhere. The place that sold them called them cherry bomb peppers.

Poblanos pack some heat. I stuff them with cheese, batter them and fry them. Chilis rellenos.

Rellenos.jpg



CD
 
I recall on poster (somewhere) who insisted the reason crab smelled like ammonia was because they were soaked in bleach to kill the poison in the gills . . .
that one methinks still tops . .

Oh my gosh. If any kind of seafood smells like ammonia, pitch it.

... soaked in bleach...

Good grief :rolleyes:

I wonder if that person is still alive :ROFLMAO:
Back in 1992, there were a couple of grocery stores here, Food Lion chain, that got caught bleaching seafood to get rid of ammonia smell and browning of fish (means its gone off), possibly shrimp and crab too. Both stores closed shortly thereafter.
 
Oh my goodness - LOL - I've shopped at them on my trip south! But it's weird as I thought they were farther north - Virginia maybe?
Nope, down here too. One of the stores that closed was about 10 minutes from our home at the time.
 
It’s great to see your enthusiasm for making stuffed bell peppers! Blanching can be a bit of a dividing topic among cooks. If you prefer your peppers to have a firmer texture after baking, trying to skip the blanching altogether sounds like a solid plan. Many cooks share your experiences and have reported good results stuffing the peppers raw, especially when the filling includes raw ground meat and rice—over the baking time, the heat effectively cooks the peppers while ensuring they retain some texture.

If you’re particularly concerned about softness, here are a couple of alternatives to consider:

  • Blanching for Less Time: If you still want to try blanching, consider reducing the blanching time to 2-3 minutes. This should soften them slightly while maintaining some firmness.
  • High-Temperature Baking: Bake at a higher temperature (around 375°F to 400°F) for the first half of the cooking time, then cover them with foil to continue cooking without drying out the peppers.
Also, be mindful of the size of the peppers you choose. Smaller peppers tend to retain their shape better than larger ones. And don't forget: experimenting can lead to your perfect version that combines all your preferences.
For the first time ever, I made the peppers without blanching first. The texture was about the same as they would have been if I had blanched them. They were still good, mind you. But the pepper wasn't as firm as I expected it to be.
 
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