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Chef John's Stuffed Peppers
November 14, 2013

I don't think I ever knew real stuffed pepper love until I met these. Wow. Other than using red bell peppers I didn't change a thing. Confusion over when to add the cheese, in the mixture or as a topping, or 1/2 and 1/2. I added it to the mixture and it was very noticeable and worked out well there. It would've been difficult to sprinkle on top as there was a LOT of stuffing, so much I piled it as high as I could on each pepper. Not cooking the meat first seemed stranged to me, but I think this method adds to the flavor and everything cooked to perfect doneness in the time frame given. Spoon the sauce from the pan on afterwards for flavor and to make it look even tastier. If you think is good the first night, it's double WOW reheated the next day.

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