Cooking your garden variety peppers a la sous vide produces surprisingly tasty results which, thanks to the flexible nature of yellow, red, and orange peppers, allow for their use in delicious dishes.
What’s more, we can elevate the humble pepper with a kitchen classic – stuffing. There’s nothing quite like a well-made stuffed pepper ways to express yourself. Sous vide’s unique ability to retain moisture during cooking leads to succulent stuffed peppers while you wait.
- 4 whole peppers in your favorite colors
- Table salt
- 400g Ground beef
- 2 tsp. Smoked paprika
- Salt and pepper to taste
- 1 tsp. lemon juice
- 2 sticks celery
- 1 medium white onion
- 1 carrot
- 2 tbsp. tomato paste
- ¼ cup parsley
- 1 tbsp. vegetable oil
Set peppers lengthwise along a good cutting board and remove the pepper’s cap about 1-inch below the stem. Using a long, thin knife remove the seeds and insides.
Gently massage the table salt into the inside of the pepper.
While prepping our ingredients set the water bath to 185F.
Halve your carrot and chop into crescent slices. Chop up your celery after washing out any sand or grit on the inside. Roughly chop your parsley, but don’t worry about getting it too fine. It’ll wilt during cooking. To get your onion as finely diced check out this quick video by that barrage of a Brit, Gordon Ramsay. You can apply this technique to anything with the same shape as an onion – just make sure you’re working with a sharp knife!
Mix all of your ingredients together in a big bowl and begin stuffing your peppers. Vacuum seal with your sous vide machine and place in the water bath.
All of the ingredients will cook through during the 1-hour we’ll have the peppers submerged in the water bath. This will give us peppers with just a bit of crunch.
If you want softer peppers give them an extra ten minutes, but make sure to keep an eye on them during this window.
After an hour remove from the bath and discard any excess liquid.
If you want to give the tops a little more color you can place them underneath a broiler for a minute or two, otherwise dig in!
Check out the rest of our “Can you Sous Vide Vegetables” series for more recipes to sous vide