Stuffed peppers in jar cooking in the microwave, a quick recipe cooked in a jar, which you can store for 15 days under vacuum. Cooking peppers in jar cooking, or making a pepper and potato pie in jar cooking enhances their taste and can be prepared well in advance. Today I present you the recipe for stuffed peppers in jar cooking in a restored version, dating back to May 2017 when I published it to celebrate the 3000 members of my support group. Who would have thought that today I would have surpassed 112,000 members and how far we’ve come since then. In this recipe for making stuffed peppers in jar cooking, you’ll find different versions, from the most classic to the bulgur stuffed version, and lots of advice on how to do jar cooking in the microwave.

Now, ready, jars, and off to make the best stuffed peppers in jar cooking recipe out there!

Try these recipes with peppers in jar cooking:

stuffed pepper with bread cheese and olives cooked in a jar in the microwave with the jar cooking technique

Difficulty: Easy
Cost: Very economical
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Jar Cooking, Microwave
Cuisine: Italian
Seasonality: Summer, Autumn

791.54 Kcal

calories per serving

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Energy 791.54 (Kcal)
Carbohydrates 76.81 (g) of which sugars 19.51 (g)
Proteins 30.67 (g)
Fat 41.02 (g) of which saturated 5.30 (g)of which unsaturated 4.48 (g)
Fibers 14.18 (g)
Sodium 924.72 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 peppers (small and round, about 130 g each)
80 g breadcrumbs
8 taggiasca olives (pitted)
10 g salted capers
40 g scamorza cheese
Half clove garlic
4 leaves basil
2 pinches dried oregano
2 pinches salt
2 tablespoons extra virgin olive oil
2 peppers (medium)
80 g bulgur (about)
160 ml water
80 g canned tuna in oil
6 cherry tomatoes
2 pinches dried oregano
4 leaves basil
2 tablespoons extra virgin olive oil
2 pinches salt

What you need to make peppers in jar cooking

1 Microwave oven
2 Jars 500 ml with thin seal
2 Bowls
1 Plastic wrap for microwave
1 Knife small

Procedure

Wash the peppers, cut off the top and set it aside, scoop them out, removing seeds and filaments. Salt the inside of the peppers and put them in the bowl. Adhere a sheet of plastic wrap to the bowl and then make 2 holes. Place the peppers in the microwave and cook them for 5 minutes at about 800 watts.
Meanwhile, pour the breadcrumbs into the other bowl and season it with chopped garlic, chopped basil, chopped olives, desalted capers, oregano, and a tablespoon of oil. Mix the breadcrumbs well to blend the ingredients. Add 30 ml of water to the breadcrumbs and mix again. Finally, add the diced scamorza cheese.
Remove the plastic wrap and drain the peppers from any liquid that has formed inside. Stuff the peppers with the seasoned breadcrumbs.
Lightly oil the inside of each jar and place the two stuffed peppers. Place the tops on, then clean the edges of the jars, close, and latch.
Place one jar at a time in the microwave and cook the stuffed peppers for 5 minutes at your tested power, for me it’s 600 watts. At the end of cooking, let the jars rest closed for at least 20 minutes. During the rest, they will finish cooking and vacuum will form in the jar.
When the jars are at room temperature, you can store them in the refrigerator for 15 days. When you want to enjoy them, just remove the latches, put the jar back in the microwave, and start for 2-3 minutes with the defrost function to acclimate the glass, then proceed for a few minutes at your own power.
Wash and dry the peppers, cut off the top, and remove seeds and filaments.
Pour the bulgur into a bowl and season it with chopped fresh cherry tomatoes, tuna, basil, oregano, salt, and oil. Add the water and mix well, then stuff the peppers with the seasoned bulgur.
Cover the peppers with their tops and tie them with kitchen string.
Place the stuffed peppers in liter jars, cleaning the jar’s rims well, and seal them.
Program the microwave at your tested power for 9 minutes, place a jar inside, and start cooking.
At the end of cooking, remove the jar from the microwave and let it rest for at least twenty minutes, during which time the vacuum will form, and the peppers will continue cooking.
Meanwhile, cook the other jar.