Currently cooking out of Simple Weeknight Favorites from America’s Test Kitchen
As much as I liked these stuffed peppers, I’m not sure they fit in the “simple” category.
First you have to precook the peppers in the microwave until they are tender. While the peppers are cooking, you brown ground pork and sweet Italian sausage, along with onions and garlic. Once the meat is cooked, you combine it with precooked rice or ready rice and grated pepper jack cheese. Then you dry up the bell peppers, stuff them with the pork mixture, sprinkle some more cheese on top, and broil the peppers until the cheese is melted and bubbling. Only after all that do you get to eat.
Actually, it wasn’t that hard to put these peppers together; it just felt like a lot of steps. Fortunately the end result was worth the work. By precooking the peppers, you avoid having crunchy peppers, and you only need to boil them to melt the cheese. Even leftovers reheated well. One thing to keep in mind, though, is that these are not low calorie (I don’t know about you, but when I think of stuffed peppers, I think of dieting). With fatty ground pork, pork sausage and almost a pound of cheese, they are deceptively rich. I think you could use ground turkey here with less sausage and less cheese. But boy, does that pork go well with the peppers.