Ingredients with Measurements:
- 4 large bell peppers
- 1 package (20 oz) frozen hash browns
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced cooked ham
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the pot and set aside.
3. In a mixing bowl, combine the hash browns, cheddar cheese, onion, green and red bell peppers, ham, milk, 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 30-35 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: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 550mg
Total carbohydrates: 34g
Dietary fiber: 4g
Sugar: 5g
Protein: 14g
Substitutions for ingredients:
- Instead of ham, you can use cooked bacon or sausage.
- Instead of cheddar cheese, you can use any type of cheese you prefer.
- You can add other vegetables, such as mushrooms or zucchini.
Variations:
- You can use different types of peppers, such as poblano or jalapeño.
- Instead of hash browns, you can use cooked rice or quinoa.
- You can add different seasonings, such as garlic powder or paprika.
Tips and tricks:
- Make sure to cook the bell peppers in boiling water before stuffing them to ensure they are tender.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- If the filling seems too dry, add a little more milk.
Storage instructions:
Store any 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 baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a colorful and healthy meal.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling seems too dry, add a little more milk.
- If the peppers are not tender enough, cook them for a few more minutes in boiling water before stuffing them.
Food safety advice:
Make sure to cook the peppers and filling to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unknown, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the peppers and ham, with a crispy and cheesy texture from the hash browns and cheddar cheese.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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