The Good Stuff

• Many stuffed pepper recipes feature ground beef as the meat of choice, with pork and chicken as alternatives. When you stuff raw beef, pork or chicken into a pepper, your diners miss out on the depth of flavor that comes from browning it in a pan beforehand. Searing -- or browning -- beef caramelizes the meat and enhances the rich, deep and savory flavor. The same applies to both pork and chicken. For a better tasting stuffed pepper, brown, then stuff.

Safe in the Center

• Stuffed peppers require between 15 and 45 minutes to cook in the oven. With a large capsicum, that may not be enough time to cook the meat in the center of the pepper. When in doubt, use a cooking thermometer to test the internal temperature. Ground beef and pork should be heated to 160 degrees F, while ground chicken should reach 165 F to be safe, according to the Foodsafety.gov website.

Lean On Me

• Browning meat before stuffing helps to reduce the fat content in your meal. The simplest approach involves browning the meat in a pan, then pouring off the hot fat and grease. However, you can go leaner. Lift the meat from the pan with a slotted spoon and put it into a fine colander set over a bowl. Pour very hot water over the meat to rinse off any remaining fat. This gives you the filling for a very lean and delicious stuffed pepper.

Flavor Combinations

• Cooking meat before stuffing enables you to combine flavors more effectively. For example, fry chopped onion and mix the ground beef into the pan when the onion is soft. Similarly, combine meats, such as chorizo and beef, before stuffing to make the process easier. While you're at it, add chopped herbs, garlic, seasoning and spices, such as paprika and cumin.