Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound chipped chopped ham
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling peppers
- Mixing bowl
- 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. Bring a large pot of salted water to a boil. Add the peppers and cook for 5 minutes. Drain and set aside.
4. In a mixing bowl, combine the chipped chopped ham, shredded cheddar cheese, breadcrumbs, chopped onion, chopped celery, chopped green bell pepper, chopped red bell pepper, chopped fresh parsley, milk, olive oil, salt, and pepper. Mix well.
5. Stuff the mixture into the peppers, filling them to the top.
6. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 452
Fat: 23g
Carbohydrates: 21g
Protein: 40g
Sodium: 1826mg
Sugar: 8g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- You can use any type of bread crumbs you prefer instead of regular bread crumbs.
- You can use any type of bell pepper you prefer instead of green and red bell pepper.
Variations:
- You can add cooked rice or quinoa to the filling for extra texture.
- You can add diced tomatoes or tomato sauce to the filling for extra flavor.
- You can use ground beef or turkey instead of chipped chopped ham.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to prevent bitterness.
- You can use a spoon to help stuff the filling into the peppers.
- You can use toothpicks to hold the peppers together if they don't stand up on their own.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or spinach for a colorful presentation.
- Garnish with chopped fresh parsley or cilantro for extra flavor.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the peppers are not standing up on their own, you can cut a thin slice off the bottom to create a flat surface.
Food safety advice:
- Make sure to cook the peppers until they are tender and the filling is golden brown to ensure that the filling is cooked through.
- Store any leftover stuffed peppers in the refrigerator for up to 3 days.
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 chipped chopped ham and cheese filling is savory and salty, while the bell peppers add a slightly sweet and tangy flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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