Stuffed Bell Pepper Question...

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.


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