Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 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 ground beef over medium heat until browned. Drain any excess fat.
4. Add onion and garlic to the pot and cook until softened.
5. Stir in cooked rice, diced tomatoes, salt, black pepper, and dried oregano.
6. Fill each bell pepper with the beef and rice mixture.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 30 minutes.
9. Remove the foil and sprinkle shredded cheddar cheese on top of each pepper.
10. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 270
Fat: 12g
Carbohydrates: 20g
Protein: 20g
Sodium: 600mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Cheddar cheese can be substituted with mozzarella or pepper jack cheese.
Variations:
- Add chopped vegetables such as zucchini or mushrooms 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:
- To prevent the stuffed peppers from falling over in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
- If the peppers are not standing upright in the baking dish, use aluminum foil to create a "nest" for them to sit in.
- 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 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 cilantro.
Pairings:
Serve with a side of garlic bread or roasted vegetables.
Suggested side dishes:
Side salad, roasted vegetables, garlic bread.
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of stuffed peppers is unclear, but they are believed to have originated in the Mediterranean region.
Flavor profiles:
Savory, slightly sweet, and cheesy.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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