Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking dish
- Mixing bowl
- Skillet
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. Place the peppers in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
5. Add the salt, black pepper, paprika, cumin, and chili powder to the skillet and stir to combine.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese and chopped parsley.
7. Spoon the beef and cheese mixture into the bell peppers, filling them to the top.
8. Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 386
Fat: 25g
Carbohydrates: 12g
Protein: 28g
Sodium: 822mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Monterey Jack or pepper jack cheese can be substituted for the cheddar cheese.
- Fresh cilantro can be substituted for the parsley.
Variations:
- Add diced tomatoes or corn to the beef and cheese mixture for added flavor and texture.
- Top the stuffed peppers with a dollop of sour cream or guacamole before serving.
- Use poblano peppers instead of bell peppers for a spicier version.
Tips and tricks:
- To make the peppers stand up straight in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
- 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 rice or quinoa for a complete meal.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender after 35 minutes, cover the baking dish with foil and continue baking until they 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.
- Wash your hands and all surfaces that come into contact with the raw beef to prevent cross-contamination.
Food history:
Chopped cheese is a popular sandwich in New York City, made with ground beef, onions, and cheese on a roll. This recipe takes inspiration from that classic sandwich and turns it into a delicious stuffed pepper dish.
Flavor profiles:
This dish is savory and slightly spicy, with a cheesy and beefy filling inside tender bell peppers.
Serving suggestions:
Serve the stuffed peppers hot, garnished with fresh herbs and paired with a side dish of your choice.
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