Place the peppers, cut side up, in a 9×13-inch baking dish drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Slice the peppers in half from the stem end down through the base. (I use this tenderizing technique in many ground beef recipes, including beef enchiladas, beef chili, and shepherd’s pie.) As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. Use your hands to mix until evenly combined, and let the mixture sit for 20 minutes while you continue with the recipe. Tenderize the beef: In a medium bowl, add the beef, 1 teaspoon of the salt, and the baking soda. (If left to fully ripen, green peppers will eventually turn another color, and the flavor will become increasingly sweet.) Bell peppers keep for up to a week in the refrigerator crisper drawer. I prefer red, orange, or yellow peppers green peppers are unripe and have an unpleasant, somewhat bitter taste. They should not have wrinkled skin, soft spots, or moldy stems. When selecting bell peppers, look for peppers that are bright, shiny and firm. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they’re tender-crisp. The peppers need to be par-cooked before filling so that they cook through. That said, the recipe is endlessly versatile you can change up the meat, spices, grain, or cheese to give the dish a whole new spin. Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which complement the sweetness of the bell peppers perfectly.

In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only Betty Crocker.

Read my full disclosure policy.Ĭlassic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.Īlmost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese.

Five little peppers books in order