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STUFFED PEPPERS
STUFFED PEPPERS INGREDIENTS
- Bell Peppers: I like to use a mix of colors because I think they’re prettier that way. Feel free to choose any color you like. I also remove the ribs (and of course the seeds!) before stuffing.
- Rice: When I’m making stuffed peppers with rice, I prefer to use white rice. generally higher in fiber, according to Healthline. Brown rice works really well too, and is generally higher in fiber, according to Healthline Just my personal opinion, so go with your preference.
- Meat: I like a combo of ground beef and Italian sausage. If you’d like, you can switch the beef and make them with ground chicken or turkey.
- Red Pepper Flakes: I suggest omitting these if you’re serving these to young kids or guests who like mild food.
RECIPE NOTES
- Parboil: When considering how to make stuffed peppers recipe, it helps to parboil the peppers first. It only takes a couple of minutes and ensures these peppers come out of the oven nice-n-tender. You’ll also want to let them dry well for a deliciously cohesive dish. If you skip this step your peppers may stay too crunchy.
- Cook Time: You’ll want to take the size of your bell peppers into account when deciding how long to cook stuffed peppers recipe. Most often it will be in the 25-30 minute range.
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