Okay, my wife used to make stuffed peppers even though she doesn’t like the pepper part. Now she’s dieting and me and the daughter used one of my 1.7# ground deer packs, 3 cups of rice 60 oz of tomato sauce and six peppers half shelled. The wife normally made them whole. Cooked 45 minutes and ten to melt and set cheese after. Baking temp 350
So they got dry. I am assuming the half shell allowed them to dry faster and needed a shorter cooking time. Anyone done half shells and what time temp are you using? Maybe a lower temp? It’s is all precooked and hot going to a parboiled pepper
So they got dry. I am assuming the half shell allowed them to dry faster and needed a shorter cooking time. Anyone done half shells and what time temp are you using? Maybe a lower temp? It’s is all precooked and hot going to a parboiled pepper