Cooking Stuffed Bell Peppers In The Oven

Cook rice according to package instructions.
Cooking stuffed bell peppers in the oven. Then remove the aluminum foil and bake an additional 20 30 minutes until cheese on top is bubbling and starting to brown. To avoid the peppers from drying out cover the baking dish with foil. Good solid basic recipe for stuffed peppers that offers the freedom to tweak to your own liking. I could see this recipe in a basic and general reference type cookbook.
If necessary cut thin slice from bottom of each pepper so they stand up straight. Cut thin slice from stem end of each bell pepper to remove top of pepper. Add the tomatoes and season with salt and a pinch or. Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned the juices run clear and the onion is translucent about 10 minutes.
I did put my own spin on this as well. If you like your bell peppers to be softer instead of tender crisp cover the pan loosely with aluminum foil and bake for 30 minutes. Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven. Preheat oven to 400 degrees.
Stuffed whole bell peppers are a two step process. Add the onions and chopped peppers and cook until beginning to soften 3 to 4 minutes. Cook about 2 minutes. Everything s better with cheese including stuffed peppers.
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted. Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Cook until the cheese bubbles. How to make the best stuffed peppers.
Place peppers cut side up in a 9 x 13 baking dish and drizzle with oil. Once the filling is cooked and stuffed the only step left is to slide them into the oven. Cooking the filling then cooking the peppers stuffed with the filling. Use green bell peppers or red bell peppers or any combination of colors.
This recipe is perfect to make ahead. I used green orange yellow and red bell peppers not just for color but for a milder sweeter flavor. Fill a baking dish just large enough to fit peppers with about 1 2 inch of water. Meanwhile trim about 1 4 inch from tops of bell peppers and then remove stems ribs and seeds.
For softer bell peppers. In 4 quart dutch oven add enough water to cover peppers. Add the garlic and zucchini and cook for another minute.