- Salt the insides of the peppers- To avoid your peppers getting soggy, add salt to reduce excess moisture.
- Pack the peppers tightly in the baking dish– Doing this helps the peppers keep their shape while cooking so they don’t fall apart.
- Add water to the baking dish- Doing this helps the peppers to steam and soften, fully cooking while in the oven.
- Make these stuffed peppers in advance – You can either bake them a few hours before and keep them warm in the oven until ready tp eat. Or you can make the filling the previous night and stuff them the next day.
- You can freeze them for up to 1 month. Let them cool completely, then wrap them with foil and plastic wrap before placing in the freezer.
