Taco-Stuffed Peppers Recipe (2024)

FAQs

What's the ingredients for stuffed peppers? ›

Bell pepper

Stuffed peppers / Main ingredient

The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple.

Wikipedia

You can also pre-cook them in the oven before they're filled. Preheat your oven to the temperature recommended by the recipe, place them in the oven until they are tender, then fill and return the stuffed peppers to the oven for the remainder of the cooking time.

Some recipes will instruct you to submerge the peppers in boiling water for as long as 15 minutes. But if you've had trouble with executing nicely textured stuffed peppers before, consider shortening the time you spend boiling or blanching the peppers to just a few minutes, if not eliminating this step altogether.

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.

To cook fresh red bell peppers without burning them, you can roast, grill, or sauté them on medium heat. Remove seeds and membranes, slice them evenly, and use a little oil to prevent sticking. Keep an eye on them, turning occasionally until they're tender but not overly charred.

Cook the meat before stuffing the peppers. I also parboil my peppers so they are easier to stuff. The flavor the peppers impart to the dish is amazing. Don't forget to eat the peppers!

Cook them quickly at 400°F for 20 minutes, although you should always test your meat with an instant read thermometer (160ºF for a stuffing containing ground beef and 165ºF for a stuffing containing ground chicken, ground turkey or pieces of chicken). For softer peppers you can bake at 350°F for 35-40 minutes.

With the simple trick of using a muffin tin, ramekin, or other handy kitchen pan, you can ensure that your stuffed peppers stay upright and always cook perfectly. Say goodbye to the frustration of toppling peppers and enjoy a hassle-free cooking experience.

The problem stems from the common practice of boiling the peppers to start. The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless.

Why are my stuffed peppers bitter? ›

In addition to not getting enough water, some other possible causes of bitter peppers are: Ripening: Peppers grow sweeter as they ripen and turn from green to red, orange, yellow, or purple. For the sweetest peppers, be sure they're fully ripe before picking.

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.

Ingredients: SPICES, SALT, GARLIC, ONION, RED AND GREEN BELL PEPPERS, CITRIC ACID, CALCIUM STEARATE, SILICON DIOXIDE, AND TRICALCIUM PHOSPHATE (TO PREVENT CAKING), EXTRACTIVES OF CAPSICUM AND BLACK PEPPER, JALAPEÑO PEPPER, EXTRACTIVES OF PAPRIKA, SPICE EXTRACTIVES.

Oven reheating: Preheat your oven to 350°F (175°C). Place the frozen stuffed bell peppers in a baking dish and cover with foil. Bake for 60-75 minutes or until heated through. For a crispy topping, remove the foil during the last few minutes of baking and top with cheese.

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.