My mother always made great stuffed peppers but unfortunately, while I remember the flavors, I've forgotten the details.
The mixture that went into the bells was largely rice, chop meat, tomato, chopped onions, garlic and the like - possibly capers. Place stuffed bells into a pyrex and add some very thin tomato sauce, cover and bake.
Here's the detail I can't remember - which leads me to my question. If you make stuffed peppers, do you par-cook the rice first?
I do not remember my mother par-cooking the rice (which is ALREADY the bane of my existence...) My brother thinks she par-cooked it but doesn't remember that step specifically.
To par-cook or mix in raw? That is the question. TIA.