Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/2 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup hot sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Skillet
- Knife
- Cutting board
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 skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned.
4. Add the onion, celery, carrots, mushrooms, and tomatoes to the skillet. Cook until the vegetables are tender.
5. Add the cooked rice, hot sauce, and shredded cheese to the skillet. Mix well.
6. Stuff the bell peppers with the mixture and place them in a baking dish.
7. Bake for 30-35 minutes or until the peppers are tender.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 19g
Protein: 27g
Sodium: 620mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Any type of cheese can be used instead of cheddar cheese.
- Any type of hot sauce can be used.
Variations:
- Add chopped jalapenos for an extra kick.
- Use different colored bell peppers for a colorful presentation.
- Add black beans or corn to the mixture for a Tex-Mex twist.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the bell peppers to avoid tearing them.
- Top the stuffed peppers with additional cheese before baking for a cheesy crust.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, green salad.
Troubleshooting advice:
If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
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 dish is spicy, savory, and cheesy.
Serving suggestions:
Serve hot with a side of roasted vegetables or garlic bread.
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