Deconstructed Stuffed Bell Pepper Bowl | Gluten Free Recipe (2024)

FAQs

How to make stuffed peppers not watery? ›

If you are in a rush, you can try microwaving the peppers for about 5 minutes on a microwave-safe plate. Pro tip: if you prefer to just bake the peppers, an alternative to help release excess liquid is to pierce the bottom with a sharp knife or a fork.

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.

Can you freeze healthy unstuffed peppers? Yes! You can make up a big batch of the ground beef mix and it makes for a great freezer meal. It will keep well for around 3 to 4 months.

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!

Bell pepper

Stuffed peppers / Main ingredient

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.

Another way to pre-cook peppers for a less damp result is to roast them for a bit before stuffing. Once you've halved them and removed the seeds, lightly oil a baking sheet and place them open-side down. Let them cook on high heat for a tight ten or so minutes, then flip them over and roast for another five.

"Humidity is the key here, as too much moisture can cause bell peppers to lose their crunch," Rotman says. She recommends you place bell peppers in a resealable bag and keep them in the front of the crisper drawer. That might seem very specific but we suggest you make room for bell peppers there.

Try adding basil, chives, cilantro, coriander, cumin, curry, garlic, marjoram, or rosemary to you bell peppers when cooking for more amazing flavor combinations. Top them with cheese. Sautéed bell peppers are amazing with a little added cheese and can really elevate their flavor and presentation.

The chile relleno, literally "stuffed pepper", consists of a roasted and peeled/skinned green pasilla or poblano pepper stuffed with cheese (traditionally queso fresco) and, occasionally, minced meat, covered in an egg batter, and fried.

When not to use peppers? ›

An old bell pepper will usually have dark spots, holes and/or wrinkled skin. Avoid peppers that exhibit any of those signs.

I prefer to cook the stuffed peppers completely before freezing, but you don't have to. All of the stuffing ingredients should be cooked through, but if you'd prefer to freeze your stuffed peppers BEFORE cooking them, here are the steps.

TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Depending on where you live you can probably put them on some paper (or string them up) out in the sun. If it's dry where you are, they can dry down in a few days: if high humidity it will take longer but they'll probably dry before they spoil. You could also try doing it in an oven on the lowest setting.

Preheat your oven to 120 – 130 degrees F. Thoroughly wash and dry your peppers. Cut the peppers into 1/2-3/4 inch rings and place on a baking sheet. Put the baking sheet in the oven and check often to see which are done.

Peppers are a tricky bunch, with their ability to bounce back depending on the type of pepper and the thickness of the skin. If they've lost their crispness and you want them for salads, you can slice them up and try a 10 minute ice bath in a bowl. You can also pickle the peppers, even in their limp state.