Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Special Equipment Needed:
- Large pot
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
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. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat.
4. Add the kidney beans, diced tomatoes, onion, green bell pepper, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir well and cook for 5 minutes.
5. Stuff the bell peppers with the beef mixture and place them in a baking dish. Sprinkle the shredded cheddar cheese over the top of the peppers.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro, if desired, and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 465
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 36g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add 1/2 cup of cooked rice to the beef mixture for a heartier filling.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top the stuffed peppers with sour cream or guacamole before serving.
Tips and Tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are too wobbly, place them in muffin tins to keep them upright.
- 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 rice for a colorful presentation.
- Garnish with chopped cilantro or sliced jalapeños for a pop of color.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Guacamole
Pairings:
- Serve with a side of cornbread or tortilla chips for a complete meal.
Suggested Side Dishes:
- Cornbread
- Tortilla chips
- Spanish rice
- Refried beans
Troubleshooting Advice:
- If the peppers are not cooked enough, bake them for an additional 5-10 minutes.
- If the cheese is not melted enough, broil the stuffed peppers for 1-2 minutes.
Food Safety Advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F (71°C) to prevent foodborne illness.
Food History:
- Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and spread to other parts of the world, including Mexico and the United States.
Flavor Profiles:
- The chili powder, cumin, and garlic powder give the beef mixture a spicy and savory flavor, while the cheddar cheese adds a creamy and cheesy element.
Serving Suggestions:
- Serve the stuffed peppers with a side of cornbread or tortilla chips for a complete meal.
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Taste: Savory, Spicy, Cheesy, Tangy, Herbaceous