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Stuffed Pepper question

7 years ago

last modified: 7 years ago

Hi everyone. I haven't been on in a long time, but have a question.

I've noticed that some recipes don't call for precooking the ground beef. How big a difference does this make in the flavor? I'll be making these tomorrow, and am feeling lazy. I'd love to skip this step. --- I've just found the recipe we used to make Greek flavored stuffed bell peppers. We thought they were great, and hadn't pre-cooked the meat. -- At this point I'm thinking that a side by side tasting would favor browning the meat, but they would be fine without it.

Featured Answer

lindac92

7 years ago

I always brown the meat and drain the fat....otherwise it's too greasy for me.

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Comments (6)

liz_h
Original Author
7 years ago
I'll check the fat content of our meat, thanks.
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I'm usually pretty good at imagining what something will taste like, whether from a recipe or a presentation. I more often cook like you did, starting with a result and figuring out how to get there, than with recipes. If I really like the outcome, I'll write it down and try to make it again. If it's reproducible. Like my pumpkin lasagna. The chicken marinade I just made relies on three different remainders of macerating fruit and the ends two bottles of random chili lime sauce. Really good, but never to see daylight again (I'm still revelling in the space opened up in the fridge!--and the chicken was really good). I'm pretty sure I have made up how to do something I'd seen on TV, but can't call an instance to mind today. Your peppers look good! Seeing them on the preview made me think I should replant banana peppers. My little bush bit it in a cold snap a few years ago.
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plllog
7 years ago
If you don't cook the meat ahead you have to be a lot more careful that the temperature at the center gets sufficiently high to kill pathogens, especially with packaged ground meat. It's much easier to cook safely if you precook the meat. Besides the mess that that fat melting out in the peppers can make.
liz_h thanked plllog
writersblock (9b/10a)
7 years ago
I'm not sure the extra hassle of checking, checking would be worth the time savings.
liz_h thanked writersblock (9b/10a)
artemis_ma
7 years ago
I would just go ahead and pre-cook the meat. Maybe ten-15 more minutes of time? And then you can drain it if it is fatty.
liz_h thanked artemis_ma
liz_h
Original Author
7 years ago
Hi everyone. I ended up in a time crunch & thought it would be quicker to do a one dish meal with the peppers cut up. Boy was I wrong. At least I found out that my farmer pork sausage is not as lean as his ground beef. Since farmer ground meat is frozen immediately, and not thawed prior to my use I'm not worried about safety, and may well use it raw next time.

Those were such beautiful poblanos! A real shame I didn't go ahead and stuff them.

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