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From America's Test Kitchen Season 3: Dressing Up Vegetables
A vegetable can be more than just a side dish, and stuffed peppers are a perfect case in point. But slimy or too-crunchy peppers and tasteless fillings can ruin the show. We wanted to revamp this dish to be a flavorful option for a weeknight dinner. Cooking the peppers correctly is critical; they need to be sturdy enough to hold the filling but not crunchy and bitter. We found that blanching them before adding the filling resulted in peppers that held their shape, had good color, and were sweeter. Rice is the classic stuffing for peppers, but rice alone didn’t have much flavor. Tastings of various fillings showed us that simpler is better for this dish; a mixture of rice and ground beef was the favorite. To save time, we cooked the rice in the water we’d used to blanch the peppers. For additional flavor, we included sautéed onion and garlic, tomatoes, cheddar cheese, and ketchup. We’d taken this recipe back to its 1950s version, but made it into a simple preparation suitable for today’s busy cooks.
Serves 4 as a light main dish or side dish
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