Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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. Rinse the peppers and set them aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add ground beef to the skillet and cook until browned. Drain any excess fat.
5. Add diced tomatoes, cooked rice, oregano, salt, and pepper to the skillet. Stir until well combined.
6. Stuff each bell pepper with the beef and rice mixture. Place the stuffed peppers in a large baking dish.
7. Sprinkle shredded cheese over the top of each stuffed pepper.
8. Bake for 35-40 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 21g
Protein: 25g
Sodium: 450mg
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Mozzarella or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef and rice mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Add a can of black beans or corn to the beef and rice mixture.
Tips and tricks:
- Make sure to choose bell peppers that are large and have a flat bottom so they can stand upright in the baking dish.
- If the peppers are too wobbly, slice a small piece off the bottom to create a flat surface.
- To make ahead, stuff the peppers and refrigerate until ready to bake.
Storage instructions:
Store leftover stuffed peppers in an airtight container 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 platter with a sprinkle of fresh herbs such as parsley or cilantro.
Garnishes:
Garnish with a dollop of sour cream or guacamole.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to help trap the heat.
- If the cheese is browning too quickly, cover the stuffed peppers with foil halfway through cooking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish colonizers.
Flavor profiles:
The Drumlin Stuffed Peppers have a savory and slightly sweet flavor from the beef, rice, and peppers. The cheese adds a creamy and salty element to the dish.
Serving suggestions:
Serve the Drumlin Stuffed Peppers as a main dish for dinner or as a hearty lunch.
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