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Dec 20, 2009 12:22 PM

Stuffed Peppers: do you brown the meat before making yours?

I was thinking about making stuffed red peppers for dinner. Just to check the proper amount of meat vs rice to cook, I looked at some recipes online. Most of them call for browning the meat before mixing it with the rice. My mother made these all the time when I was growing up, but I never remember her browning the meat. Stuffed peppers are not the type of thing I normally make (but we have 27 inches of snow here today, so I thought it was a good comfort food to make!). Do you brown your meat before stuffing the peppers, or have any good recipe suggestions? TIA

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  1. Yes, brown the meat, unless you don't mind the finished product being swimming in grease

    1 Reply
    1. re: Cherylptw


      As an aside, I cut my peppers in half from top to bottom and stuff each half. Get lots more of the "good stuff" that way.

    2. I agree on browning the meat first. I'll also add that I often brown the meat the day before. I then drain the meat, reserving the juices separately, and refrigerating both. The next day, I separate the fat off the juices, easy since it's hard after refrigerating, and use the juiced to cook the starch component of the stuffing.

      1 Reply
      1. re: danieljdwyer

        Now isn't that a good idea? Add flavor and no waste. win-win. Thanks, djd.

      2. I make stuffed peppers with orange bell peppers and I brown the meat..drain the grease and saute garlic, mushrooms and onions and then mix with some brown rice and top with tomt paste..I like to serve it with homemade mac n'cheese but the box will do..delicious!
        27 inches of snow...yikes!

        1. Nope - I never brown the meet. You dont' have will come out fine if you don't. Add some partially cooked rice and your favorite spaghetti sauce. Stuff your peppers. Top with more sauce and bake with some Mozz. I'd give them an hour at 350. Enjoy your snow! I am jealous.

          2 Replies
          1. re: momskitchen

            You use spaghetti sauce? Like a meat sauce? I usually put a Mexican slant on with chorizo, no rice and other yummy things. It would never have occurred to me to use spaghetti sauce. Perhaps a seasoned tomato sauce (I love the Hazan one with tomatoes onion and butter.) Your sounds very interesting and that's great that it's not greasy. we learn.

            1. re: c oliver

              Any kind of spaghetti sauce works....hope you like it!

          2. I stuff peppers with raw ground meat and raw rice. No browing needed and no greese problem