I Asked 4 Chefs How To Make the Best Stuffed Peppers—They All Said the Same Thing

It's hard to find someone who doesn't like stuffed peppers. Even Princess Diana requested stuffed peppers for dinner up to three times a week.

That fact makes it even more frustrating that I've never quite nailed a recipe for stuffed peppers. I'm a food writer, and I've spent countless hours in the kitchen testing recipes and troubleshooting culinary dilemmas, but I can't seem to make good stuffed peppers. So, I decided to turn to the pros for insight. What I learned was a simple technique that four chefs agree makes a huge difference.

The Panel of Stuffed Pepper Pros

• Eve Aronoff Fernandez: Classically trained chef and the visionary behind Frita Batidos, a Cuban-inspired restaurant in Ann Arbor, Michigan
• Michelle Wallace: Chef and owner of B'tween Sandwich Co. in Houston, as well as a former Top Chef contestant
• Casey Corn: Le Cordon Bleu-trained chef and food anthropologist, host of Magnolia Network's Recipe Lost and Found, and writer
• Shane Gannon: Corporate executive chef, restaurant consultant, and culinary director of A.M. Breakfast and The House of Hoagies in Toronto, Canada

The Best Way To Make Stuffed Peppers

For tender stuffed peppers with a sweet, concentrated flavor, the chefs agreed that par-cooking the peppers is key.

Wallace swears by par-roasting her peppers for about five minutes at 400°F. "This technique will soften the peppers slightly and allow for a more even cook," she says, adding that it's a bonus if you achieve a bit of color during this step.

Aronoff Fernandez echoes this and suggests charring the peppers just until blistered to add flavor and soften the flesh, but not long enough to make them wilt. "This way they still hold their form when stuffed and baked," she explains, noting that the char adds a depth and complexity to the dish.

Though Gannon's par-cooking approach is different, he arrives at the same destination. He prefers to blanch the peppers in boiling water until they're slightly tender, which he declares helps shorten cooking time in the oven.

To prevent peppers from becoming too soft or collapsing once they're stuffed and baked, Corn suggests creating foil nests to secure and support the peppers while they cook.

More Tips for Stuffed Peppers

Whether you roast, char, or blanch, that extra step transforms humble stuffed peppers from good to great, the chefs say. Beyond par-cooking, this quartet of experts shared more easy ways to perk up your peppers.

• Season well: "I will never miss a chance to add layers of flavor and seasonings," says Wallace, explaining that seasoning both inside and outside the peppers is a crucial step. Aronoff Fernandez adds, "I rub the peppers with extra-virgin olive oil, kosher salt, and freshly ground black pepper before roasting to bring out the most flavor."
• Think outside the pepper: Traditional bell peppers are great, but virtually all kinds of peppers and chiles can be stuffed. Aronoff Fernandez favors poblanos because they add a little heat to the dish, but is also a fan of orange bell peppers and Hungarian peppers. "It's always great to check out the farmers market to see what local varieties are available seasonally," she says.
• Fill appropriately: Corn's advice is to "think of the pepper like a pot," explaining that if you're using a grain in your stuffing, add it raw or par-cooked with the cooking liquid so that it cooks straight in the peppers and isn't overcooked and mushy. When it comes to the liquid surrounding the peppers, Gannon recommends adding enough to reach one-third of the peppers' height.
• Get fancy: For a standout presentation, instead of cutting straight across the top of the pepper, Corn suggests removing the stem by cutting around it at an angle (like you do for a jack-o-lantern) so that the top can fit snugly back into the pepper like a lid. "Don't forget to place the lids back on the stuffed peppers before baking," she says. "The liquid and tops will help steam the centers."
• Less is more: If there's one final piece of advice the chefs insist upon, it's to refrain from overstuffing your peppers. "When the stuffing is so good that you just want to pile it on, I get it," Wallace says. "However, that is not the move." Instead, she recommends filling them about three-quarters full to prevent splitting and ensure even cooking. Any extra stuffing can be served alongside the pepper on the plate.