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#NOSTALGIA MICROWAVE WHITE HOW TO#

In the event that you have leftovers after dinner, portion your stuffed peppers into individual servings and place them in air-tight containers. Top with the cheese, and bake according to the recipe instructions, but add 10 minutes of cook time. Refrigerate the peppers until it’s time to cook them. Yes, you sure can! If you opt to make stuffed bell peppers ahead, you will follow the recipe steps but omit adding the cheese on top until you’re ready to bake them. Instead of garlic powder and onion powder, why not use the real thing? Saute chopped onion and minced garlic and then add the beef.Ĭan You Make Stuffed Peppers Ahead of Time?.Top the filling with basil and oregano before baking for some extra flavor.That way, the beef gets all the flavor as you cook it. You can add the seasonings to the beef as you saute it, instead of doing so during the filling preparation phase.You can bake the tops of the bell peppers as well and use them as lids for a better presentation.Last, top the peppers with cheddar or Monterey Jack. Add some black beans to the filling as well. Give your peppers a Mexican flair by flavoring them with taco seasoning.Place the peppers in a slow cooker and cook on low heat for 3 ½ to 4 hours. No oven? No problem! You can cook the peppers in a slow cooker instead.It’s also perfect for when you have guests over! While the dish is already a complete meal, you can serve it with salad or garlic bread to make it more filling.Soak the rice in water for 30 minutes before cooking to make it more tender.Want a healthier option? Use ground turkey and brown rice, quinoa, or cauliflower rice instead! It tastes amazing while cutting down a few calories.Add 10 minutes to the cooking time if baking straight from the fridge.

You can prepare it up to one day in advance. Just assemble the peppers and the filling and refrigerate.

To avoid the peppers from drying out, cover the baking dish with foil.

Top your peppers with shredded cheddar cheese at the last 10 minutes of baking and pop them back into the oven.

Everything’s better with cheese, including stuffed peppers.

But if you prefer firm and crisp tenders, no need to pre-cook or blanch them. Just be sure to place the peppers in a microwave-safe baking dish, sprinkle the inside with a bit of salt, and add 1/4 cup water to the bottom of the dish.

You can even pre-cook them in the microwave for 5 minutes.

Want softer peppers? Simmer them for 5 minutes before baking! Alternatively, you can blanch the peppers in boiling water for 1-2 minutes and place them in a bowl of ice water.

But there’s something about the combination of beef, rice, and tomato that tastes amazing with green bell peppers. Red, orange, and yellow peppers are sweeter, while green is zestier.

While this recipe calls for green bell peppers, you can use any color you like, depending on your preference.

Baste each pepper with sauce every 15 minutes in order to keep it moist. Bake the peppers at 350 degrees Fahrenheit for one hour.

In a bowl, mix together the remaining tomato sauce and Italian seasoning.

Next, fill the peppers with the filling to the brim.

Step four: Make the filling! In a bowl, combine the cooked rice, browned beef, 1 can of tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.

If they’re lopsided, slice off the bottom so they stand upright. Place them in a baking sheet, with the hollowed sides up. Slice the tops off and remove the membranes and seeds.

Now it’s time to prepare the bell peppers.

Saute 1 pound of ground beef over medium heat until brown. You’ll know it’s done once the rice has absorbed all the water. Reduce to low heat and cook for another 20 minutes. Cook the rice over high heat until it boils. Add half a cup of long-grain white rice and a cup of water to a saucepan.

The first step in this recipe is to cook the rice.

#NOSTALGIA MICROWAVE WHITE HOW TO#

This recipe is actually incredibly easy to make! How to Make Stuffed Bell Peppers

Not only are stuffed bell peppers a nostalgic meal, but it’s also on the fancier side!īut just because it’s fit for a king doesn’t mean it requires a top chef to make it.