A: Absolutely, the rice needs to be cooked before stuffing the peppers. The pepper will not excrete enough moisture to soften the grains of rice.

As for the meat, there are varying opinions among cookbooks as to how the meat should be cooked. Most cookbooks which called for raw meat to be mixed with the rice are typically from older cookbooks. Contemporary books require browning the meat before making the stuffing. All ground beef products should be cooked to an internal temperature of 160° for at least fifteen seconds. This will ensure all bacteria are eliminated and the meat will be safe for consumption. Also, browning the meat before cooking is also a way to reduce the amount of fat absorbed by the rice. Even when using the leanest cuts of meat, there are moderate amounts of fat that can be rendered from the meat. Also, if you partially cook the meat before making the stuffing, do not put the partially cooked meat into the refrigerator. Since there are bacteria present in the raw meat, the bacteria will grow rapidly in the semi-warm environment.

 

In short, cooking the meat before stuffing the peppers is a safer approach. Browning the meat will also reduce the amount of fat that will transfer into the finished product. Be sure to not overcook the meat as it will finish cooking in the oven.