Do you do it? Do you pre-boil your peppers before stuffing them? If not, we bet you will next time!

There are hundreds of different ways to make Stuffed Peppers. Creating different fillings, slicing the pepper in half or leaving it whole, and the most debated, to pre-cook or to not pre-cook. To blanch or not to blanch.

Note first off that pre-cooking is not the same as blanching. To blanch you get the water boiling first. Then add your veg. It goes in for a short short time and then is transferred to an ice bath to stop the cooking process. Blanching helps vegetables retain a nice bright color but it doesn’t really cook the vegetable.

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Peppers in an ice bath after blanching

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You can absolutely blanch your bell peppers before stuffing them. It would result in a nicer color for the finished product but it wouldn’t help you in terms of cooking time or any other thing a busy person might need. We don’t blanch our peppers but we won’t make a big deal about it if you do. We just don’t know why you’d bother.

Pre-cooking, on the other hand. That’s where it’s at!

Pre-cooking is different. Pre-cooking is the idea of quick-starting the cooking process of your stuffed pepper. Since stuffed peppers can take as long as 45 minutes to bake, shortening that down with a quick boil really helps me out.

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How to do it? Cut the tops off of your peppers and get them ready for stuffing (using one of the methods from here). Then follow the instructions below.

Pre-Cooking Peppers for Stuffing

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