There are about a million different recipes for stuffed peppers that you can find with a single internet search, and each one is made by an individual with unique tastes, equipment and appliance setup, elevation, and sources of produce. That is to say, there’s a ton of variation that can happen with any one recipe, and while your favorite blogger might get the best results by pre-softening the peppers, the same process could make them too soft for you or your family’s tastes.
Some recipes will instruct you to submerge the peppers in boiling water for as long as 15 minutes. But if you’ve had trouble with executing nicely textured stuffed peppers before, consider shortening the time you spend boiling or blanching the peppers to just a few minutes, if not eliminating this step altogether.
Another way to pre-cook peppers for a less damp result is to roast them for a bit before stuffing. Once you’ve halved them and removed the seeds, lightly oil a baking sheet and place them open-side down. Let them cook on high heat for a tight ten or so minutes, then flip them over and roast for another five. The goal is to get them softened, but not so soft that another 30-45 minutes in the oven will make them shapeless and soggy.
