Ingredients with Measurements:
- 6 Big Jim peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup tomato sauce
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Large baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the Big Jim peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the ground beef, cooked rice, diced onion, diced celery, diced carrots, minced garlic, salt, black pepper, paprika, dried oregano, and dried basil. Mix well.
4. Stuff each pepper with the beef and rice mixture.
5. Pour tomato sauce over the stuffed peppers.
6. Sprinkle shredded cheddar cheese on top of the peppers.
7. Place the stuffed peppers in a large baking dish.
8. Bake in the preheated oven for 45-50 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 310
Total fat: 16g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 710mg
Total carbohydrates: 18g
Dietary fiber: 2g
Sugars: 5g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Cheddar cheese can be substituted with mozzarella or Monterey Jack cheese.
Variations:
- Add diced tomatoes or chopped spinach to the beef and rice mixture.
- Use different types of peppers such as bell peppers or poblano peppers.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to avoid bitterness.
- Use a spoon to stuff the peppers evenly.
- Cover the baking dish with foil for the first 30 minutes of cooking to prevent the cheese from burning.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the peppers are not tender after 45-50 minutes of cooking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef 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 origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The Big Jim peppers add a mild heat to the dish, while the beef and rice mixture is seasoned with a blend of herbs and spices for a savory flavor. The tomato sauce and melted cheese add a tangy and creamy element to the dish.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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