I waited to throw shredded cheese on the top till they came out but you can do before or at any stage.
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Most of the time savings are in doing things concurrently or as something else is on autopilot.
I throw my peppers in in the pan I'm using to pre cook while the oven pre heats.
It is pretty easy to make and not very intense.
More or less depending on size adjust the amount of beef and or rice as well.
I just chop the tops and gut out the pith and the seeds.
You can dice and integrate the tops into the filling or save for another day as it makes a nice accent to another dish that you'd might not have a pop of color or texture in.
You can use regular rice but should at least par boil it, or left over regular rice, just adjust your water.
Garlic, pepper, onion powder or dehydrated or you can always use fresh, I typically omit garlic and onions as the extra filling usually goes to the dogs.
Brown it up in a pan medium/ medium high as you normally would.
Don't drain, wait until it's letting its juices out and add your instant rice in; it'll soak the juices up and prevent the beef from poaching in its own juices. Saute the rice to give the outside a bit of a toast. (about 2-3 minutes)
Then add in your water and bullion or broth.
Simmer for five minutes.
Stir your cheese into your mix, pull your peppers out of the oven and fill them up.
Top with cheese as well if desired, bake at 350 (F) for anywhere between 10-30 minutes, but not much longer than that because they'll dry out.
There you have it stuffed peppers in under an hour.
Happy eating.
