Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 tbsp ancho chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, cook the ground beef over medium heat until browned.
4. Add the cooked rice, diced tomatoes, green chilies, ancho chili powder, cumin, garlic powder, salt, and black pepper to the pot. Stir to combine.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Bake for 30 minutes.
7. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the tops of the peppers.
8. Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove the baking dish from the oven and sprinkle the chopped cilantro over the tops of the peppers.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 26g
Protein: 30g
Sodium: 690mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add a can of drained and rinsed black beans to the filling mixture.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top the stuffed peppers with a dollop of sour cream or guacamole before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled aluminum foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of cornbread.
Garnishes:
Fresh cilantro, sour cream, guacamole, or diced avocado.
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, green salad, cornbread, or roasted vegetables.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil and continue baking until the peppers are tender.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of ancho chili powder in this recipe adds a smoky, slightly sweet flavor to the filling.
Flavor profiles:
Spicy, smoky, savory, and slightly sweet.
Serving suggestions:
Serve the stuffed peppers hot with a side of Mexican rice or a simple green salad.
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Region: Mexican