Mexican Stuffed Peppers Recipe (2024)

FAQs

What are the ingredients for stuffed peppers? ›

Bell pepper

Stuffed peppers / Main ingredient

ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.

No Moisture In, No Moisture Out. Following the logic of precooking your peppers to safeguard against sogginess, you should also avoid watery ingredients in your stuffing. Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick.

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.

I love to use thyme on my sautéed bell peppers. But there are other herbs that also compliment the sweetness of them that you can use, too. Try adding basil, chives, cilantro, coriander, cumin, curry, garlic, marjoram, or rosemary to you bell peppers when cooking for more amazing flavor combinations.

Stuffed Peppers Recipe Ingredients

Red bell peppers – Red bell peppers will always be my #1 pick. If you want to try a different color, use yellow or orange peppers, as they're sweeter than their green counterparts.

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.

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.

When you bake peppers that are not pre-blanched or cooked, it is normal that they release their natural water – which can be easily avoided by pre-cooking beforehand.

Add something sweet. A sweet ingredient distracts away from the extra pepper. Sprinkle a pinch of sugar into your food, or mix in a spoonful of honey. Sweet ketchup is another great way to balance out your dish.

How do you can peppers so they stay crunchy? ›

Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime. It is used in commercially canned pickles.

Sweetness can counterbalance the heat of peppers. Consider adding a touch of sweetness to your dishes to reduce the pepper taste: Include a spoonful of honey, maple syrup, or brown sugar to offset the spiciness.

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.

If you find your rice didn't cook in your stuffed peppers, it's likely one of two reasons: It didn't have enough time to cook through. There wasn't enough moisture for the grains to absorb.

Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that. Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers.

GREEN BELL PEPPERS, WATER, COOKED BEEF, TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (DICED TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), COOKED ENRICHED LONG GRAIN RICE (WATER, RICE, IRON, NIACIN, THIAMIN MONONITRATE, FOLIC ACID), 2% OR LESS OF SOYBEAN OIL, SUGAR, MODIFIED CORNSTARCH, TEXTURED SOY FLOUR, ...