As a side dish for an upcoming dinner party, I would like to fill red peppers with corn pudding and bake. I figured I could just copy the technique from other stuffed pepper recipes, but fill with my pudding instead of the mixture called for in those recipes. However, I've come across a couple of different techniques for baking stuffed peppers, and I don't know which one I should use. I assume the different techniques affect the final result of the pepper and its stuffing, so I'd like to choose the technique that will best suit my particular filling. Any advice you have on which technique I should use and why, or the reasoning behind these different techniques, would be great. Or, if you have your own technique to recommend, that would be great too!
Note: my corn pudding is a basic mixture of homemade cream corn, plain corn kernels, sour cream, cornbread mix, and possibly an egg or two to lighten the texture since I'm stuffing peppers with it instead of serving it solo.
The techniques I've found so far:
1. "Just bake" - Slice top off of pepper (or slice in half lengthwise), fill with stuffing, bake upright in well oiled pan.
2. "Blanch" - Slice top off of pepper (or slice in half lengthwise). Blanch: boil for 3-4 min until tender, then cool in ice bath. Stuff and bake.
3." Water bath"- Slice top off of peppers (or slice in half lengthwise), stuff. Stand peppers upright in baking dish. Fill dish halfway with water. Bake. (I assume this method works well w/ dryer stuffings, but since my pudding is already so moist, I suspect the water bath will make things too mushy...thoughts?)