Greek Stuffed Peppers with Feta Cheese Recipe | Cookin' Canuck (2024)

FAQs

Why are my stuffed peppers soggy? ›

Recipe Tips and Tricks

If your stuffed peppers are soggy, you likely cooked them too long.

The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless. But peppers can have tons of flavor when given the right treatment. The trick is to roast them at high heat.

Place stuffed peppers in the oven in a baking dish cut-side-up, and warm at 350 degrees F for about 10 minutes. You can also gently reheat leftovers in the microwave. TO FREEZE: Place cooked leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months.

In a bowl mix together the finely chopped garlic, tomatoes, chillies, capers, olives and basil leaves. Season with salt,pepper, oil & vinegar and mix well with your hands. Fill the peppers with the mixture and cover with foil and bake for 20 minutes, remove foil and bake for a further 20 minutes.

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

Bell pepper

Stuffed peppers / Main ingredient

The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple.

Wikipedia

The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.

To easily stuff bell peppers and keep them upright during baking, arrange and then bake them in a Bundt, tube, angel food, or muffin pan (spray with nonstick spray first). The peppers stay upright, freeing your hands for assembly.

If you are in a rush, you can try microwaving the peppers for about 5 minutes on a microwave-safe plate. Pro tip: if you prefer to just bake the peppers, an alternative to help release excess liquid is to pierce the bottom with a sharp knife or a fork.

Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime. It is used in commercially canned pickles.

How do you remove moisture from peppers? ›

Peppers can be dried in the oven at a very low temperature. They can also be dried in the sun, in a food dehydrator, or by stringing them up in a dry place in your home. The latter is my favorite for hot peppers as it lends festive color to home decor through the late summer and fall.

Line an airtight sealed container or plastic bag lined with a paper towel. Place bell pepper piece with seeds and stem attached in the container. Keep the veggie container in your crisper drawer. When you're ready to use the cut bell peppers, remove them from the container or bag and start cooking.