Hello. My main question is: why was my meat/rice mixture so dry and hard/tough? Was it because I stuffed the pepper too much? How do I get the mix to be more tender? Does it really matter if you cook the meat/rice first? How about if you bake it vs simmer on stove top? Thanks!
hi antonvp
baking is the way to go i wouldn't do it on the top of the stove as you need heat all around the peppers and for the meat to cook properly evenly.
don't over stuff themor pack tp tight. that could split the peppers, too much rice will dry out your peppers as it draws moisture out. i would cook the meat and the rice first that way the rice being cooked won't leech any or all the moisture that you put into the stuffed peppers.
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron
I never cook the meat 2 pounds first but always cook the rice 2cups completely ( add rice to meat in handfulls untill you get the ratio your happy with) then add 1large chopped raw onion, 2 minced garlic cloves ,1tsp.( teaspoon ) each salt & pepper, 2 eggs beaten . Depends on the peppers I either stuff them hole or cut them in half and mound the filling on top no matter which way I top with pasta sauce full strengh then dillut sauce with equal parts water to 1' deep in bottom of baking pan cover with parchment paper then with aluminum foil or in a covered casserol dish bake at 350 for 30 to hour depending on how many and the peppers I like mine cooked till the peppers are extreemly soft. hope this helps someone
I never cook my meat 2 #(pounds) first but always cook my rice 2c (cups ) competely add rice a hand full at a time untill yuo get the mix you like .Freeze any left over rice for future use. Add 1 lg(large) chopped onion raw,2 minced garlic cloves, and 1tsp(tesspoon) each salt & pepper, & 2 beaten eggs. Depending on the peppers I either stuff them whole or cut them in 1/2 from top to bottom and clean them and pile the filling on them .Either way then cover them with pasta sauce next take 1c of sauce & mix with 1c of water pour into pan if pan is large repeat sauce you want about 1/2 inch deep. cover pan with parchment papper then aluminum foil or cook in covered casserol dish.cook at 350 for 45" to 1 1/2 hours depending on how big a pan and how soft you like your peppers . I like mine verry soft so I go for the longer time '''Hope this helps some one'''
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