Stuffed Steamed Bell Peppers Supreme is one of my own recipes. There are many stuffed bell pepper recipes in American cuisine, of course. Usually the peppers are baked. I find, however, that steamed stuffed bell peppers produces a texture in the bell peppers’ meat that is more desirable – still a little firm and chewy, and sweeter than when baked.
Stuffed Steamed Bell Peppers makes for a whole, balanced meal, as you will see in the ingredients. Still, they can just as well be served as one course in a multi-course meal. They go great with chicken dishes, fried rice, salads and soups or stews as well.
I prefer using red bell peppers, as they are, to me, the most colorful and attractive in the presentation. They are also the sweetest of the sweet bell peppers.
You can use green, yellow, or orange bell peppers also. Just keep in mind that the amount of sweetness in a bell pepper graduates upward in order of its color: Green is the least sweet, and the level of sugars in the pepper’s flesh increases in order through yellow, then orange, and then red. So choose your peppers accordingly. Stuffed Steamed Bell Peppers will taste great whatever color your peppers are.
NOTE: When selecting the peppers you want to cook, inspect the bottoms. You want peppers that have level bottoms, with the nodes in proportion to each other so that the pepper will stand upright and not tilt over during the steaming. You can use peppers that are just a little uneven on the bottoms, but if so, carefully slice away the longer node bottom to make it level with the others. Do not cut through the flesh enough to create a hole into the interior cavity, though.