Ingredients with Measurements:
- 4 large bell peppers
- 1 cup diced country ham
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
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. In a mixing bowl, combine the country ham, cheddar cheese, onion, celery, green bell pepper, parsley, breadcrumbs, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and bake for 35-40 minutes or until the peppers are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 23g
Sodium: 1150mg
Sugar: 7g
Substitutions for ingredients:
- Instead of country ham, you can use cooked bacon or prosciutto.
- Instead of cheddar cheese, you can use any type of shredded cheese.
- Instead of green bell pepper, you can use red or yellow bell pepper.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add cooked rice or quinoa to the filling for a heartier meal.
- Use different types of cheese, such as feta or goat cheese.
- Add diced tomatoes or corn to the filling for extra flavor.
- Top the stuffed peppers with a dollop of sour cream or salsa before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the filling is too dry, add a splash of chicken broth or milk.
- For a spicier version, add diced jalapeño peppers to the filling.
- Leftover filling can be used as a sandwich filling or omelet filling.
Storage instructions:
Store 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 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 with a side salad.
Garnishes:
Garnish with chopped fresh parsley or sliced green onions.
Pairings:
Serve with a glass of white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too wet, add more breadcrumbs or cheese to absorb the moisture.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting.
- Use a clean cutting board and knife to prevent cross-contamination.
- Make sure the filling is cooked to an internal temperature of 165°F.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. In the United States, they became popular in the 1920s and 1930s as a way to use up leftover meat and vegetables.
Flavor profiles:
Savory, cheesy, and slightly smoky from the country ham.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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