January 4th, 2017 11:01:00 am
Stove Top Stuffed Peppers are a wonderful treat that provide you with you colorful vegetables and your protein of choice, all wrapped up in a comfort food package. This is prepared with fresh ingredients that all meld together for the perfect dinner on a cold winters' night.
Start by gathering your ingredients:
Above I washed the peppers and then removed the tops. I don't let anything go to waste, so I chopped the tops into pieces, which I will add to my filling. They add wonderful flavor to the filling. If you have additional filling, it is great heated up and eaten out of a bowl for breakfast... sans the outer shell pepper. So the next step is to blanch the peppers for 5 min. in boiling water. Here I have used the 11 inch, 9.5 QT Titanium Soup Pot for blanching.
After 4-5 minutes pull them from the boiling water with tongs and set them aside. Lightly salt the interior of each with sea salt. Next assemble your stuffing. Here I am using the Euro Casserole that is 11 x 11 square, and 3 inches deep. The casserole pans (and sauce pans) are all 3 inches deep making any one of them perfect for stuffed peppers. The best pan to use is our Rondeau or Casserole Pan which you can see here: Titanium Casserole Pan.
Add the onions if you're using them and saute them gently with the chopped pepper tops. Next add the meat and cook that through. Tip to the side and use a big spoon to drain any fat that accumulates. Now add the remaining ingredients (except the cheese) and bring this to a boil. Reduce the heat, cover and simmer for 15 minutes or until the rice is tender. If using long grain rice, this can take a bit longer.
Once your stuffing is complete, move it to a bowl. Arrange your peppers in the same pan you cooked the stuffing in, to prepare them to be stuffed. I like to put the cheese in the bottom, fill them with the delicious stuffing, and put more cheese on top. Or, you can mix the cheese into the mixture blending it all together. Once stuffed to your liking, apply the lid.
From here you have options. Vapor Cook these stovetop for 15 minutes. Lid on, low heat... like a 2-3. Ready set go. Serve.
The other options is to put the entire thing, lid and pan into the oven and bake at 350 degrees for 30 to 35 minutes. Either way, you will have a delicious meal prepared that includes your protein and your vegetables. As always, I encourage you to make these stove top stuffed peppers your own creation, by adding your favorite ingredients and seasonings!
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