Stuffed Bell Peppers: Best 7 Pioneer Woman Baked Ground Beef Tips

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Craving a hearty, crowd-pleasing meal that brings a touch of rustic charm to your dinner table? Look no further than classic Stuffed Bell Peppers, Pioneer Woman style, featuring savory Ground Beef and Baked Peppers brimming with flavor. Imagine sweet bell peppers, tender-crisp, encasing a delicious mixture of seasoned ground beef, fluffy rice, and rich tomatoes, all baked to golden, bubbly perfection under a blanket of melted cheese. This recipe isn't just about food; it's about comfort. We'll guide you through creating these satisfying baked peppers, offering tips and tricks inspired by that beloved down-to-earth cooking style, ensuring a delicious result every time.

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Why You'll Adore These Pioneer Woman Inspired Stuffed Bell Peppers

There's a reason stuffed bell peppers are a timeless classic, and when you add a touch of that hearty, family-friendly Pioneer Woman flair, they become truly irresistible. These aren't just any baked peppers; they're a celebration of simple, good food.

Comfort Food Classic with a Hearty Twist

At its core, this recipe for Stuffed Bell Peppers with Ground Beef is pure comfort. It’s the kind of meal that warms you from the inside out, reminiscent of cozy family dinners and simpler times. The Pioneer Woman approach often emphasizes generous flavors and satisfying portions, and this recipe delivers exactly that. It’s familiar, yet feels special every time you make it.

I remember my grandmother making stuffed peppers; the aroma alone would fill the house with anticipation. This version, with its rich ground beef filling and cheesy topping, captures that same nostalgic feeling but with an approachable method that anyone can master.

Perfect for Family Dinners or Potlucks

One of the best things about these Baked Peppers is their versatility. They make a fantastic weeknight meal for the family – wholesome, filling, and relatively easy to assemble. Kids often love them because they're colorful and customizable (especially if you let them pick their pepper color!).

Beyond family dinners, these stuffed bell peppers are a potluck superstar. They travel well, can be prepped ahead, and always impress a crowd. Their individual serving nature makes them easy for guests to grab and enjoy. Imagine bringing a beautiful pan of these vibrant, cheesy peppers to your next gathering!

Customizable to Your Liking

While this recipe provides a fantastic base for Ground Beef Stuffed Bell Peppers, don't be afraid to make it your own. That's part of the fun of home cooking! Whether you want to swap out the type of rice, add extra veggies to the filling, or experiment with different cheeses, this recipe is wonderfully adaptable.

  • Spice level: Add a pinch of red pepper flakes or a diced jalapeño for a kick.
  • Herbs: Fresh parsley, oregano, or basil can brighten the flavor.
  • Cheese: Mix it up with Monterey Jack, Colby, or even a sprinkle of Parmesan.

This flexibility ensures you can tailor the dish to your family's preferences or what you have on hand, making it a reliable go-to recipe.

Gathering Your Ingredients: The Foundation for Delicious Ground Beef Baked Peppers

Creating mouthwatering Ground Beef Baked Peppers starts with quality ingredients. Each component plays a vital role in the final flavor and texture. Think fresh, think quality, and you're already halfway to a fantastic meal.

Choosing the Best Bell Peppers

The star of our show! When selecting bell peppers for stuffing:

  • Color: Green peppers offer a slightly more bitter, classic taste. Red, yellow, and orange peppers are sweeter and milder. A mix of colors makes for a beautiful presentation. I personally love using red and orange for their sweetness.
  • Shape & Size: Look for medium to large peppers that are relatively uniform in size so they cook evenly. Choose ones with a flat bottom if possible, so they stand up nicely in the baking dish. Blocky shapes are generally easier to stuff.
  • Firmness: Peppers should be firm to the touch with smooth, unblemished skin. Avoid any with soft spots or wrinkles.

The Star: Quality Ground Beef

For the most flavorful filling, opt for good quality ground beef.

  • Lean-to-Fat Ratio: An 80/20 or 85/15 blend offers a good balance of flavor from the fat without being overly greasy. If you use a leaner blend like 90/10, you might want to add a touch more olive oil when browning the meat.
  • Freshness: Always check the date and ensure the meat looks and smells fresh. For food safety, ensure your ground beef is cooked to an internal temperature of 160°F (71°C), as recommended by the USDA Food Safety and Inspection Service.

Rice – Cooked or Uncooked?

This is a common question. For this particular style of Stuffed Bell Peppers, we recommend using cooked rice. This ensures the rice is perfectly tender and absorbs the flavors of the filling without making the peppers overly dense or requiring an excessively long baking time which could make the peppers mushy.

  • Type of Rice: Long-grain white rice is a classic choice. Brown rice works well too, adding a nuttier flavor and more fiber, but it may require slightly more moisture in the filling. Even leftover rice from another meal is perfect!

Aromatic Vegetables and Seasonings

These are the flavor builders for your Ground Beef filling:

  • Onion & Garlic: The essential duo. Finely chopped yellow onion and minced garlic create a savory base.
  • Tomatoes: Diced tomatoes (canned or fresh) add moisture and a lovely tang. Tomato sauce or crushed tomatoes can also be used for a saucier filling. A little tomato paste can deepen the flavor.
  • Herbs & Spices: Classic choices include dried oregano, basil, thyme, and paprika. Salt and freshly ground black pepper are a must. Don't be shy with seasonings; they make all the difference!

Cheese, Please! (Topping options)

A generous layer of melted cheese is the crowning glory of these Baked Peppers.

  • Cheddar: Sharp cheddar is a popular choice for its bold flavor and great melting quality.
  • Mozzarella: For that classic, stretchy cheese pull.
  • Monterey Jack or Colby Jack: Milder options that melt beautifully.
  • A Blend: Combining cheeses often yields the best results in terms of flavor and meltiness.

Freshly grated cheese always melts better than pre-shredded, as pre-shredded often contains anti-caking agents.

Step-by-Step to Perfection: Crafting Your Stuffed Bell Peppers

Now that you have your ingredients, let's walk through making these amazing Stuffed Bell Peppers. This method focuses on building layers of flavor for a truly memorable dish.

Preparing the Bell Peppers for Stuffing

Proper pepper prep is key for both appearance and even cooking.

  1. Wash and Dry: Thoroughly wash the bell peppers under cold running water and pat them dry.
  2. Cut the Peppers: You have two main options:
    • Halved Lengthwise: Slice the peppers in half from stem to bottom. This creates "boats" that are easy to fill and often cook a bit faster. Remove the stem, seeds, and white membranes. This is my preferred method for even cooking and presentation.
    • Tops Off: Slice off the top 1/2 to 1 inch of each pepper (like a lid). Scoop out the seeds and membranes. This method creates a "cup" shape. You can dice the edible parts of the tops and add them to the filling.
  3. Optional Blanching: Some cooks like to blanch the peppers briefly (2-3 minutes in boiling water, then an ice bath) to soften them slightly before stuffing. This can reduce baking time and ensure tender peppers. We'll discuss this more in the "Tips" section.

Cooking the Savory Ground Beef Filling

This is where the magic happens. A well-seasoned, perfectly cooked filling is the heart of your Ground Beef Stuffed Bell Peppers.

  1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until it's no longer pink. Drain off any excess grease.
  2. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
  3. Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained if using canned), tomato sauce or paste (if using), cooked rice, and your chosen herbs and spices (oregano, basil, paprika, salt, pepper). Mix everything together thoroughly.
  4. Simmer: Reduce the heat to low, cover, and let the mixture simmer for 10-15 minutes. This allows the flavors to meld beautifully. Taste and adjust seasonings if needed. The mixture should be moist but not watery.

Assembling Your Stuffed Bell Peppers

With your peppers prepped and filling ready, it's time to assemble.

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Arrange Peppers: Place the prepared pepper halves (cut side up) or whole peppers in a baking dish large enough to hold them snugly. A little water (about 1/2 inch) in the bottom of the dish can help steam the peppers and keep them moist.
  3. Stuff the Peppers: Generously spoon the ground beef and rice mixture into each pepper cavity. Pack it in gently but don't compress it too much. Mound the filling slightly on top.
  4. Add Topping (Optional Liquid): If your filling seems a bit dry, or if you like a saucier result, you can pour a little extra tomato sauce or beef broth over the stuffed peppers before baking.

Baking to Golden Perfection

The final step to achieving those irresistible Baked Peppers.

  1. Cover and Bake: Cover the baking dish tightly with aluminum foil. This helps the peppers steam and cook through without the filling drying out or the cheese burning too quickly if added early.
  2. Initial Bake: Bake for 30-45 minutes, depending on the size of your peppers and whether you blanched them. The peppers should be starting to get tender.
  3. Add Cheese and Finish Baking: Remove the foil, sprinkle generously with your chosen shredded cheese, and return to the oven. Bake for another 10-15 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and lightly golden.
  4. Rest: Let the Stuffed Bell Peppers rest for 5-10 minutes before serving. This allows the filling to set slightly and the flavors to meld even further.

Tips from the Ranch: Achieving That Pioneer Woman Style Flavor in Your Baked Peppers

To truly capture that comforting, hearty essence often associated with Pioneer Woman recipes, here are some extra tips for your Baked Peppers adventure. These little touches elevate simple ingredients into something special.

Getting that Rich, Savory Flavor Base

The foundation of any great Ground Beef Stuffed Bell Pepper recipe is a deeply flavorful filling.

  • Don't Rush Browning: Take your time browning the ground beef. Getting some nice caramelization on the meat adds significant depth. Don't just cook it until it's grey; aim for some golden-brown bits.
  • Sauté Aromatics Properly: Cook the onions until they are truly soft and translucent before adding the garlic. This releases their sweetness. Be careful not to burn the garlic, as it can become bitter.
  • Layer Your Seasonings: Add salt and pepper at different stages – when browning the beef and again when the full filling mixture is combined. Taste and adjust! A pinch of smoked paprika or a dash of Worcestershire sauce can also add a nice savory, smoky note, very much in line with hearty cooking.

Pre-cooking Peppers: To Blanch or Not to Blanch?

This is a common debate among stuffed pepper aficionados!

  • To Blanch: Briefly boiling the peppers (about 2-3 minutes) before stuffing them gives them a head start on cooking. This results in a softer, more tender pepper in the final dish and can slightly reduce the overall baking time. If you prefer very tender peppers, blanching is a good idea. After boiling, plunge them into an ice bath to stop the cooking process and retain their vibrant color.
  • Not to Blanch: If you prefer your peppers with a bit more bite (tender-crisp), you can skip the blanching. They will soften during the baking process, especially if you add a little water to the bottom of the baking dish and keep them covered for the initial part of baking. This is often my approach for simplicity.

Experiment to see which texture you prefer for your Baked Peppers.

The Secret to a Moist (Not Soggy!) Filling

The ideal filling is moist and flavorful, holding together well but not turning into a mushy mess.

  • Cooked Rice is Key: As mentioned, using pre-cooked rice is crucial. Uncooked rice would absorb too much liquid from the filling and the peppers, potentially leading to undercooked rice or a dry result, and it would require a much longer, less predictable bake time.
  • Tomato Component: Canned diced tomatoes (undrained) or tomato sauce provide necessary moisture. If your mixture looks too dry after adding the rice, don't hesitate to add a splash more tomato sauce, a bit of beef broth, or even a little water.
  • Don't Overpack: Pack the filling firmly enough so it holds its shape, but not so tightly that it becomes dense and heavy.

Achieving the Perfect Cheesy Topping on Your Ground Beef Stuffed Peppers

That glorious, golden, melted cheese topping is a hallmark of delicious Stuffed Bell Peppers.

  • Grate Your Own Cheese: Pre-shredded cheese often contains cellulose to prevent caking, which can inhibit smooth melting. Grating a block of cheese yourself yields superior results.
  • Timing is Everything: Add the cheese during the last 10-15 minutes of baking. If you add it too early, it can become overly browned or even burnt before the peppers are fully cooked.
  • Broiler for Extra Goldenness (Use with Caution!): If you want an extra-bubbly, golden-brown top, you can place the peppers under the broiler for the last 1-2 minutes. Watch them very carefully as cheese can go from golden to burnt in seconds.

These Pioneer Woman-inspired tips focus on enhancing the natural goodness of the ingredients, ensuring your Ground Beef Baked Peppers are a hit every time.

Customize Your Creation: Stuffed Bell Pepper Variations

One of the joys of a recipe like Stuffed Bell Peppers is its adaptability. While the classic Ground Beef and rice filling is a winner, don't hesitate to experiment! Here are a few ideas to get your creative culinary juices flowing.

Making it Low-Carb (Cauliflower Rice)

For a lower-carbohydrate version, substitute cauliflower rice for the traditional white or brown rice.

  • Preparation: Use fresh or frozen riced cauliflower. If using frozen, thaw and squeeze out any excess moisture.
  • Cooking: You can add the cauliflower rice to the skillet along with the other filling ingredients. It cooks much faster than regular rice.
  • Flavor Note: Cauliflower rice has a milder flavor, so ensure your other seasonings are robust. You might want to add extra herbs or spices.

Spice it Up!

If you like a bit of heat in your Baked Peppers, it's easy to add:

  • Jalapeños: Finely dice a fresh jalapeño (remove seeds for less heat) and sauté it with the onions.
  • Red Pepper Flakes: Add a pinch (or more!) of crushed red pepper flakes to the ground beef mixture.
  • Hot Sauce: A few dashes of your favorite hot sauce into the filling can provide a nice kick.
  • Spicy Sausage: Substitute half of the ground beef with spicy Italian sausage.

Different Meats (Beyond Ground Beef)

While Ground Beef is classic, other ground meats work beautifully:

  • Ground Turkey or Chicken: A leaner option. Since these are lower in fat, you might want to add a little extra olive oil when browning or include ingredients with more moisture.
  • Ground Pork or Sausage: Italian sausage (sweet or spicy) adds a fantastic layer of flavor due to its existing seasonings. A mix of ground beef and pork is also delicious.
  • Lamb: For a Mediterranean twist, consider seasoned ground lamb.

Vegetarian Stuffed Peppers

You can easily make a delicious vegetarian version:

  • Lentils or Beans: Cooked lentils (brown or green) or black beans/kidney beans make a hearty, protein-rich filling.
  • Mushroom Medley: Finely chopped and sautéed mushrooms (cremini, shiitake, portobello) add an "umami" depth.
  • Quinoa or Other Grains: Cooked quinoa, farro, or barley can replace rice for a different texture and nutritional profile.
  • Lots of Veggies: Load up the filling with finely diced zucchini, carrots, corn, spinach, or other vegetables you enjoy. Remember to adjust moisture if adding high-water content veggies.

These variations ensure that your Stuffed Bell Peppers can cater to different dietary needs and taste preferences, keeping this beloved dish exciting.

Perfect Pairings: What to Serve with Your Stuffed Bell Peppers

Your vibrant, cheesy Stuffed Bell Peppers with Ground Beef are almost ready to take center stage. But what completes the meal? Here are some simple, delicious accompaniments that complement the rich flavors of the peppers without overshadowing them.

Simple Salads

A fresh, crisp salad provides a lovely contrast to the warm, savory baked peppers.

  • Classic Green Salad: Mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette (like a red wine or balsamic vinaigrette) are perfect. The acidity cuts through the richness of the peppers.
  • Caesar Salad: The creamy, garlicky dressing and crunchy croutons of a Caesar salad are always a crowd-pleaser and pair well with the Italian-American flavors often found in stuffed peppers.
  • Cucumber and Tomato Salad: A simple salad of sliced cucumbers, tomatoes, red onion, and a light herb dressing is refreshing and light.

Crusty Bread

Who can resist mopping up that delicious tomatoey sauce and melted cheese from the baking dish?

  • Garlic Bread: Toasted garlic bread is a fantastic companion, adding another layer of savory flavor.
  • Sourdough or French Baguette: Slices of crusty bread are perfect for soaking up every last bit of goodness.
  • Cornbread: Especially if you're leaning into a more Southern or Pioneer Woman-esque vibe, a side of slightly sweet cornbread would be delightful.

Roasted Vegetables

If you're already using the oven, why not roast some extra vegetables alongside your Baked Peppers?

  • Roasted Potatoes: Cubed potatoes tossed with olive oil, rosemary, salt, and pepper, roasted until golden and crispy.
  • Roasted Asparagus or Green Beans: Simple, elegant, and quick to cook. Toss with olive oil, salt, and pepper.
  • Roasted Root Vegetables: A medley of carrots, parsnips, and sweet potatoes offers a sweet and earthy counterpoint.

Choosing a side that is relatively simple allows the Stuffed Bell Peppers to remain the star of the show while creating a balanced and satisfying meal. For a healthier meal, bell peppers are a great source of Vitamin C and antioxidants. You can learn more about their benefits from sources like Healthline.

Make-Ahead Magic: Storing, Freezing, and Reheating Your Ground Beef Stuffed Peppers

Life gets busy, and recipes that can be prepped ahead or frozen are a home cook's best friend. Luckily, Stuffed Bell Peppers are very accommodating! Here’s how to manage leftovers and plan for future meals.

Refrigerating Leftovers

Cooked stuffed bell peppers store well in the refrigerator.

  • Cool Completely: Allow the peppers to cool to room temperature before storing to prevent condensation.
  • Airtight Container: Place them in an airtight container.
  • Duration: They will keep well for 3-4 days in the refrigerator.

How to Freeze Stuffed Bell Peppers (Cooked or Uncooked?)

Freezing is a fantastic option for longer storage. You can freeze them either cooked or uncooked.

  • Freezing Cooked Stuffed Peppers:
    1. Cool completely after baking.
    2. Wrap each pepper individually in plastic wrap, then in aluminum foil, or place them in a freezer-safe container, separating layers with parchment paper if needed.
    3. Label and date. They are best used within 2-3 months for optimal quality.
  • Freezing Uncooked Stuffed Peppers:
    1. Prepare the peppers and filling as directed, but do not bake.
    2. Stuff the raw peppers.
    3. Flash freeze: Place the stuffed peppers on a baking sheet, uncovered, in the freezer until solid (about 1-2 hours). This prevents them from sticking together.
    4. Transfer to a freezer-safe bag or container.
    5. Label and date. These also keep well for 2-3 months. Some people find the texture of the peppers is slightly better when frozen uncooked, though they will require a longer baking time from frozen.

Reheating for Best Results

You want to reheat your Ground Beef Stuffed Peppers so they are heated through without becoming dry or the peppers turning mushy.

  • From Refrigerated:
    • Oven (Recommended): Place peppers in an oven-safe dish, add a splash of water or broth to the bottom, cover with foil, and bake at 350°F (175°C) for 15-25 minutes, or until heated through. Uncover for the last 5 minutes if you want to crisp up the cheese.
    • Microwave: Possible for a quick reheat, but the texture of the pepper might suffer slightly (can become softer). Reheat on medium power in intervals, checking frequently.
  • From Frozen:
    • Thawing (Recommended for Uncooked): For uncooked frozen peppers, it's best to thaw them overnight in the refrigerator before baking as per the original recipe instructions (you might need to add 10-15 minutes to the baking time).
    • Baking from Frozen (Cooked or Uncooked): You can bake them directly from frozen. Place in an oven-safe dish, add a little liquid to the bottom, cover tightly with foil, and bake at 350°F (175°C). Cooked frozen peppers might take 45-60 minutes. Uncooked frozen peppers will take significantly longer, potentially 1 to 1.5 hours, or more. Ensure the filling reaches an internal temperature of 165°F (74°C). Uncover and add cheese (if not already on) for the last 15-20 minutes.

Proper storage and reheating ensure you can enjoy your delicious Baked Peppers just as much the second time around!

Troubleshooting Your Stuffed Bell Peppers

Even seasoned cooks encounter a hiccup now and then. Here are solutions to some common issues you might face when making Stuffed Bell Peppers, Pioneer Woman style, or any baked pepper recipe.

Peppers Too Firm or Too Mushy?

The texture of the bell pepper itself is crucial.

  • Too Firm: This usually means they weren't cooked long enough, or your oven temperature was too low.
    • Solution: Extend the baking time, ensuring they are covered for the initial part to help them steam. If you consistently find them too firm, try blanching the peppers before stuffing next time. Also, ensure there's a bit of liquid in the bottom of the baking dish.
  • Too Mushy: This happens if they're overcooked or if you used very ripe, soft peppers to begin with.
    • Solution: Reduce baking time slightly in your next batch, especially if you blanched them. Start checking for tenderness earlier. Choose firm peppers at the store.

Filling Too Dry or Too Wet?

The consistency of your Ground Beef filling can make or break the dish.

  • Too Dry: The filling might lack enough liquid (tomato sauce, broth), or too much moisture cooked out.
    • Solution: Before stuffing, if the mixture looks dry, stir in a bit more tomato sauce, beef broth, or even a splash of water. When baking, ensure the dish is well-covered to trap steam.
  • Too Wet/Soggy: This can happen if you used too much liquid, didn't drain the beef properly, or used watery vegetables without pre-cooking some moisture out.
    • Solution: Ensure you drain excess fat from the ground beef. If using high-moisture canned tomatoes, you might consider draining some liquid. If the rice was very wet, that could also contribute. Simmering the filling uncovered for a few extra minutes can help reduce excess liquid before stuffing.

How to Prevent Stuffed Peppers from Falling Over

Wobbly peppers can be frustrating in the baking dish.

  • Choose Peppers Wisely: Look for peppers with a relatively flat bottom or a blocky shape that allows them to sit stably.
  • Trim the Bottom (Carefully!): If a pepper is very rounded, you can try to shave a tiny sliver off the bottom to create a flat surface. Be careful not to cut through into the cavity.
  • Snug Fit in Baking Dish: Arrange peppers closely together in the baking dish so they support each other. If you only have a few, you can use crumpled foil balls to prop them up.
  • Cut Lengthwise: Halving peppers lengthwise (creating "boats") is generally more stable than stuffing upright peppers with the tops cut off. This is my preferred method for stability when making these Baked Peppers.

Addressing these common issues will help you perfect your Stuffed Bell Peppers technique, ensuring delicious results every time.

Frequently Asked Questions about Stuffed Bell Peppers, Pioneer Woman Style with Ground Beef

Here are answers to some common queries about making delicious Stuffed Bell Peppers, especially when aiming for that hearty, Pioneer Woman-inspired taste with Ground Beef and perfectly Baked Peppers.

What kind of bell peppers are best for stuffing?

Green bell peppers are traditional and offer a slightly more savory, earthy flavor. However, red, yellow, and orange bell peppers are sweeter and milder, which many people prefer. For presentation, a mix of colors looks beautiful. Choose peppers that are medium to large, firm, and have a shape that will stand up well or lay flat if halved.

Do I need to cook the rice before adding it to the ground beef filling?

Yes, for this style of stuffed peppers, it's highly recommended to use cooked rice. Adding uncooked rice would require significantly more liquid in the filling and a much longer baking time, which could result in unevenly cooked rice or overly soft peppers. Cooked rice ensures a perfectly tender texture throughout the filling.

Should I pre-cook or blanch the bell peppers before stuffing?

This is optional and depends on your preference. Blanching the peppers for 2-3 minutes in boiling water before stuffing can make them more tender and reduce the overall baking time. If you prefer your peppers to have a bit more of a tender-crisp bite, you can skip blanching. They will soften during the baking process, especially if covered.

How do I keep my stuffed bell peppers from being watery?

To avoid watery stuffed peppers:

  • Drain excess fat from the cooked ground beef.
  • If using very juicy canned tomatoes, you might consider draining some of the liquid.
  • If your filling seems too wet before stuffing, simmer it uncovered for a few extra minutes to allow some moisture to evaporate.
  • Don't add too much extra liquid to the bottom of the baking dish – about 1/4 to 1/2 inch is usually sufficient.

Can I make stuffed bell peppers ahead of time?

Absolutely! You can prepare the filling and stuff the peppers, then cover and refrigerate them for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if they are going into the oven cold. You can also fully bake them and then reheat.

What's the best way to freeze stuffed bell peppers?

You can freeze stuffed bell peppers either cooked or uncooked.

  • Cooked: Cool completely, then wrap individually or place in a freezer-safe container.
  • Uncooked: Stuff raw peppers, flash freeze on a baking sheet until solid, then transfer to a freezer bag or container.
    For best quality, use within 2-3 months. Thaw overnight in the refrigerator before baking (for uncooked) or reheat from frozen (for cooked, adding extra time).

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