Classic Stuffed Bell Peppers

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

SERVES 4 as a light main dish or side dish

TIME 1¾ hours

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WHY THIS RECIPE WORKS

For a stuffed pepper recipe with firm shells surrounding flavorful fillings, we found that blanching the peppers for three minutes and allowing them to finish cooking with residual heat gave us the sturdiness we needed. For the filling for ...

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