Southwest Stuffed Peppers Recipe (2024)

FAQs

Do you pre-cook peppers before stuffing them? ›

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

Watch the clock. Avoid baking the stuffed peppers for too long. This causes them to fall apart and become soggy. Save the sauce.

The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.

Many recipes suggest blanching your peppers. In case you don't know, you can blanch vegetables by placing them raw in boiling water for a short period of time, then moving them to ice water to stop the enzymes from breaking down. This results in peppers that are soft and ready to be filled without them getting soggy.

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.

Bell peppers contain more than 90% water, much of which is released during the cooking process. If you cook your stuffed peppers in one fell swoop, that moisture will release and end up in the final dish. Give them a jump start and prevent them from falling apart by roasting them for a short time in a hot oven.

For Uncooked Fillings in Whole Peppers:

It's possible to stuff peppers with a raw filling. If you're stuffing a whole pepper, it takes awhile to cook because the filling needs to reach a safe temperature. Out of all the stuffed peppers, this one takes the longest to cook because of its size.

How do you get the most flavor out of bell peppers? ›

Try adding basil, chives, cilantro, coriander, cumin, curry, garlic, marjoram, or rosemary to you bell peppers when cooking for more amazing flavor combinations. Top them with cheese. Sautéed bell peppers are amazing with a little added cheese and can really elevate their flavor and presentation.

Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.

Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels. In a large saute pan or skillet, heat the oil over medium-high heat.

The most common reason to parboil peppers is to soften them ready for stuffing so that they can then be baked in the oven. This recipe for Quinoa Stuffed Bell Peppers is the perfect example!

Bell peppers, whether raw or cooked, are packed with vitamin C and various antioxidants. Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients. Roasting or grilling bell peppers enhances their natural sweetness and offers a delightful flavor.

I recommend prepping peppers daily and using left overs as soon as possible the following day. By day three they're trash. If you chop the peppers, shock them in ice water and then spin them dry, they will retain quality for a little over two days, but I prefer not to hold them for that length of time.