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Just wondering. I have a recipe that I need to cook for tomorrow. And I'm not sure if the rice should be cooked already since the recipe reads 1/4 cup uncooked rice.

2006-11-14 14:05:10 · 16 answers · asked by KamayaS 1 in Food & Drink Cooking & Recipes

16 answers

In my recipe, it is uncooked:

Stuffed Peppers

Prep. Time: 2:00
Serves: 6

1 egg - beaten
1 lb. lean ground beef
1/2 cup un-cooked white rice
1/2 cup dry bread crumbs
1 med. onion - chopped
1 1/2 Tbls. Worcestershire sauce
1 tsp. garlic salt
1 tsp. black pepper
6 med. green bell peppers - tops cut off, seeded
4-5 cups spaghetti sauce

-Combine all ingredients, except bell peppers and spaghetti sauce, in a bowl.
-Spoon mixture into bell peppers, then place in a greased 9" X 9" X 2" baking dish.
-Pour spaghetti sauce over stuffed peppers.
-Bake, covered, in a 350 degree oven for 1 hour, 45 minutes.

2006-11-14 14:23:38 · answer #1 · answered by ? 5 · 0 0

When I make stuffed peppers this is what I do: I slice the peppers vertically, clean out the insides, and boil them for a couple of minutes, drain and set aside. I cook ground beef and onions, cook the rice. I mix the meat and onions with the rice and some tomato sauce or spaghetti sauce. (if you want to add spinach you can, that sounds good) I fill the peppers with the mixture of rice, meat, onions and sauce and cook in the oven for 20 minutes at 350 degrees. I top with grated cheddar or mozzarella during the last 5 minutes. You can top it with any cheese you like, including grated Parmesan.

2016-03-28 06:00:28 · answer #2 · answered by Anonymous · 0 0

If it calls for uncooked rice then it is possible, since it's only 1/4 cup that the recipe has enough liquid in it to throughly cook the rice. 1/4 needs at least 1/2 cup liquid. And I would assume at least 45 to 60 minutes in the oven. Enjoy!

2006-11-14 14:10:36 · answer #3 · answered by Anonymous · 0 1

I just made stuffed bell peppers yesterday and NO! you do not need to cook the rice. There will be enough liquid from the tomato juice/sauce and the meat cooking to cook the rice.

2006-11-14 14:39:22 · answer #4 · answered by Freespiritseeker 5 · 1 0

In looking at my recipes for Stuffed Peppers, I found one using uncooked rice, and the other uses cooked rice.
I guess you'll just have to find out which you're going to like better with Your recipe - after trying it out both ways?!

2006-11-14 16:37:35 · answer #5 · answered by JubJub 6 · 1 0

I always use uncooked rice.

I always make "unstuffed" peppers.

I use ground beef,onions,rice, an egg and chopped green peppers and make them into 3 inch patties. I coat them in flour and brown in a skillet. Once they are brown I pour a can of tomato sauce over them and cook for 30 minutes or so.

I serve them over mashed potatoes (the sauce makes a tomato gravy) with green beans.

They are great this way! Most folks don't eat the bitter pepper anyway and it's more cost effective-1 pepper vs 4.

2006-11-14 15:07:14 · answer #6 · answered by Christina H 4 · 1 0

STUFFED RED BELL PEPPERS

Select peppers that are flat on the bottom — they stand up better while cooking. Mashed potatoes would be a perfect side dish.

click photo to enlarge
6 large (8-ounce) red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef
1 large egg




Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)

Makes 6 servings.

2006-11-14 23:33:04 · answer #7 · answered by Anonymous · 0 0

yes do cook the rice before stuffing the peppers

2006-11-14 14:09:00 · answer #8 · answered by twysty 5 · 0 0

yes cook the rice. otherwise with 1/4 cup, you wouldn't fill half of the bell peppers, and it wouldn't cook no matter what you mix with it, and no matter where you cook it.

it needs moisture. and rice needs a lot of moisture to cook well.

2006-11-14 14:29:02 · answer #9 · answered by nadezdha87 3 · 0 0

Absolutely cook the rice first.

2006-11-14 14:12:42 · answer #10 · answered by Maverick 2 · 0 0

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