We don’t care for the mushy-walled stuffed peppers, either.
Cook the stuffing almost completely, THEN stuff the peppers. Put your topping on them—we use cheese, rather than tomato sauce—and cook just enough to finish them without ruining the peppers.
Makes sense to me. We made up a whole bunch of them in 2010 and had boxes and boxes in the freezer. Then just heated in the microwave.
Hubby liked them, but I couldn’t stand the mushy shells. Hummm. I wonder if I could can the stuffing? Heat it up in the microwave stuff a homegrown pepper from my indoor supply and heat a little more??
Gonna let that percolate a while.LOL