Ground beef does not need to be 'pre-cooked',b-4 you stuff the peppers,it will cook in the oven until 165 degrees.
A stuffing tip:you may want to try cutting the peppers lengthwise to stuff,also try 'multi-colored types of peppers.
Red bell,yellow,of course green.(The lengthwise cut technique sits on the dinner plate better,easier to cut for the guest)
Pre cooking the beef draws the moisture from it,I know you dont want a dry pepper.If your concerned about the grease from the ground beef,simply turn over the cooked pepper and drain it a few seconds.You could always drizzle more tomato or marineira sauce over them.
I stuff mine with raw ground beef. I also mix cooked white rice with the raw meat before stuffing the peppers. Then I simmer them in lots of tomato sauce it the oven
You don't need to precook the beef prior to stuffing the peppers; however, precooking (and draining the fat from the beef) will help eliminate a soggy/greasystuffed pepper.
1 1/2 lbs. lean ground meat (turkey, veal or beef)
1 egg
Bread crumbs (plain or seasoned)
butter (sm. amount)
Cut peppers in halves; clean and remove seeds, then place in boiling water for about 5 minutes or softened. Place in baking pans and put aside. Brown ground meat. Remove excess fat if necessary.
Prepare Stove Top dressing and mix with brown meat. Beat egg and fold into mixture. Fill pepper halves, top with bread crumbs and a dab of butter on top. Fill bottom of baking pan or pans with a small amount of water. Bake in 350 degree oven for approximately 30 minutes (or until brown).
Peppers can be frozen and cooked later. Yield: Will fill 10 or 12 halves according to size of peppers. Leftovers can be placed in a casserole for another meal.
Answers & Comments
Verified answer
Ground beef does not need to be 'pre-cooked',b-4 you stuff the peppers,it will cook in the oven until 165 degrees.
A stuffing tip:you may want to try cutting the peppers lengthwise to stuff,also try 'multi-colored types of peppers.
Red bell,yellow,of course green.(The lengthwise cut technique sits on the dinner plate better,easier to cut for the guest)
Pre cooking the beef draws the moisture from it,I know you dont want a dry pepper.If your concerned about the grease from the ground beef,simply turn over the cooked pepper and drain it a few seconds.You could always drizzle more tomato or marineira sauce over them.
I stuff mine with raw ground beef. I also mix cooked white rice with the raw meat before stuffing the peppers. Then I simmer them in lots of tomato sauce it the oven
You don't need to precook the beef prior to stuffing the peppers; however, precooking (and draining the fat from the beef) will help eliminate a soggy/greasystuffed pepper.
********STUFFED BELL PEPPERS
5 or 6 green peppers, med. size
1 pkg. Stove Top dressing (your choice of flavor)
1 1/2 lbs. lean ground meat (turkey, veal or beef)
1 egg
Bread crumbs (plain or seasoned)
butter (sm. amount)
Cut peppers in halves; clean and remove seeds, then place in boiling water for about 5 minutes or softened. Place in baking pans and put aside. Brown ground meat. Remove excess fat if necessary.
Prepare Stove Top dressing and mix with brown meat. Beat egg and fold into mixture. Fill pepper halves, top with bread crumbs and a dab of butter on top. Fill bottom of baking pan or pans with a small amount of water. Bake in 350 degree oven for approximately 30 minutes (or until brown).
Peppers can be frozen and cooked later. Yield: Will fill 10 or 12 halves according to size of peppers. Leftovers can be placed in a casserole for another meal.
Absolutely! Here's the classic recipe:
http://allrecipes.com/Recipe/Stuffed-Peppers-501/D...
I've seen recipes both ways. If you stuff them with raw meat just be sure to bake them until the internal temp is 165 degrees F or higher.
I stuff mine with raw ground beef mixed with white rice and then cover them lightly with sauce
Yes. You cook the meat then put it in the peppers and bake them in the oven.
yes