Conference turris::cooks

All the recipes I have use uncooked rice.  The rice cooks as it bakes.  Just
remember not to stuff the peppers too full because the rice expands as it 
cooks and will split the pepper open if over-stuffed.  All my recipes are at 
home.  Sorry.

All the recipes I have use cooked rice.  And they use steamed/blanched peppers.
In fact all of the stuffing ingredients are precooked.  Then all you need to
do is stuff, top with cheese/breadcrumbs/sauce/whatever, and bake till they
are heated thru.  Greatly reduces the baking time.  And, if you use all
leftovers in the stuffing, you end up with a quick and easy dinner, too.

    As (.2) mentioned, the only recipes I've ever seen use COOKED rice. The
    reason I'm sure is because it takes approx. two cups of water for every
    cup of rice. Would be very difficult to cook rice stuffed inside
    peppers using enough water to cook the rice without it floating all
    over the place. Also, not too sure what it would look like cooked that
    way. ie: splitting due to rice swelling, toppings washed all over the
    place, etc..  
    
    Stuffed Peppers are easy.  Just cook 1 cup rice as per Pkg. directions
    brown 1 lb. hamburg in frying pan, drain, and mix the two in Qty's you
    want adding seasonings, crushed tomatoes, whatever. Blanch peppers
    after removing core, and washing out seeds. Then stuff peppers full,
    arrange in baking dish, add toppings, and bake.  I prefer to put a
    tomato sauce over mine as a topping, with lots of sauce to serve with
    them. All you really need to do is heat it through, so don't bake it
    too long. 

    	None of the recipes I have even use rice! These are primarily meat
    fillings. Sounds like we have this covered.

    I use a recipe that I can only remeber the fine points of but it is
    raw hamburg mixed with uncooked rice, a touch of cinneman, and and egg
    or two depending on the quantity of hamburg.  Stuff into uncooked large
    peppers, you can even slice the peppers lengthwise  and stuff if you
    can't afford all those large green peppers.  Then I put it into my
    crock pot or my electric dutch oven, mix a large can of tomatoes with
    some ketchup and other stuff and let cook for several hours on very low
    heat.  The peppers steam and the rice thoroughly cooks.  I mix a little
    flour with the juices when they are finished and use as a tomatoe 
    gravy over all when I serve it.  I use additional rice to have the 
    gravy on and to make a complete meal.  
    
    
    
    
    considered a nutriant, you can also

    Thank you everyone.  I made stuffed peppers last night with the rice
    COOKED.  It came out good, the only thing I'll change next time is I
    wont par boil the peppers, and I'll leave in the oven for 45-60minutes.
    I think this will give it more flavor.  Also, I  think I'll put sause
    on the bottom of the pan.
    
    Thanks again!
    
    Linda
    

    I have always used uncooked rice; I would think cooked rice would end
    up too soft and spongy, but since all of you out there say it's fine,
    what do I know?
    
    I also par-boil the peppers, but only for 2 minutes.  What I like to do
    is substitute some of the hamburg with hot sausages that I remove from
    the casing and par-cook before stuffing the peppers.
    
    One recipe I recently used eliminated tomato sauce and had me baking
    the peppers in about half an inch of hot water with LEMON in it; also,
    I added grated cheddar to the stuffing and it was great!