Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked kidney beans
- 1 cup shredded cheddar cheese
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.
3. In a large pot, cook the ground beef over medium heat until browned.
4. Add the onion and garlic and cook until onion is translucent.
5. Add the diced tomatoes, tomato sauce, chili powder, cinnamon, cumin, allspice, cloves, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
7. Add the cooked kidney beans to the pot and stir to combine.
8. Stuff each bell pepper with the chili mixture and place them in a baking dish.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and sprinkle shredded cheddar cheese on top of each stuffed pepper.
11. Bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 465
Fat: 23g
Carbohydrates: 28g
Protein: 36g
Sodium: 1017mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans or black beans can be substituted for kidney beans.
- Monterey Jack or pepper jack cheese can be substituted for cheddar cheese.
Variations:
- Add diced jalapeños or green chilies to the chili mixture for extra heat.
- Top each stuffed pepper with a dollop of sour cream or guacamole before serving.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- To make ahead, stuff the peppers with the chili mixture and refrigerate until ready to bake.
- 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:
Reheat stuffed peppers in the microwave or oven 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 cilantro or green onions.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooked through after 30 minutes, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cincinnati chili is a regional dish from Cincinnati, Ohio that is typically served over spaghetti. It is known for its unique spice blend that includes cinnamon and allspice.
Flavor profiles:
Savory, spicy, slightly sweet
Serving suggestions:
Serve hot with a side salad or garlic bread.
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