Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 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 oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the pot and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
4. Add the cooked rice, black beans, corn, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir until well combined.
5. Stuff the peppers with the beef and rice mixture and place them in a baking dish.
6. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
7. Bake the peppers in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 19g
- Carbohydrates: 34g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Vegetarian version: Substitute the ground beef with chopped mushrooms and add extra black beans and corn.
- Spicy version: Add diced jalapeño peppers or a dash of hot sauce to the beef and rice mixture.
- Mediterranean version: Substitute the chili powder, cumin, and paprika with oregano, thyme, and basil. Add chopped tomatoes and feta cheese to the beef and rice mixture.
Tips and tricks:
- Use a sharp knife to cut off the tops of the peppers and remove the seeds and membranes.
- Cook the peppers in boiling water for 5 minutes to soften them before stuffing.
- Use a spoon to stuff the peppers with the beef and rice mixture.
- Sprinkle the cheese over the top of the stuffed peppers to create a cheesy crust.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat 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 salad.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with a side of Mexican rice or a corn salad.
Suggested side dishes:
- Mexican rice
- Corn salad
- Side salad
Troubleshooting advice:
- If the peppers are not soft enough, cook them in boiling water for an additional 2-3 minutes.
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 origin of the dish is unknown, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- Savory, spicy, cheesy
Serving suggestions:
- Serve the stuffed peppers hot with a side of Mexican rice or a corn salad.
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