Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tbsp INDI-PEP seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, diced tomatoes, black beans, corn, INDI-PEP seasoning blend, salt, and black pepper. Mix well.
4. Stuff the beef mixture into the bell peppers, filling them to the top. Place the stuffed peppers in a baking dish.
5. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
6. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 45g
Protein: 35g
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.
- Any type of canned beans can be used instead of black beans.
- Fresh or canned diced tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add chopped onions and garlic to the beef mixture for extra flavor.
- Use different types of cheese, such as pepper jack or mozzarella.
- Add chopped jalapeños or green chilies for a spicy kick.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat stuffed peppers, place them in a microwave-safe dish and microwave on high for 2-3 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:
Sprinkle chopped fresh cilantro or parsley over the top of the stuffed peppers for a pop of color and flavor.
Pairings:
Serve the stuffed peppers with a side of garlic bread or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, cover the baking dish with foil and continue baking until the peppers are tender.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers are a popular dish in many cultures, including Mexican, Greek, and Italian cuisine. The dish is believed to have originated in the Mediterranean region, where peppers were stuffed with rice and meat and baked in a tomato sauce.
Flavor profiles:
The INDI-PEP seasoning blend adds a bold and spicy flavor to the beef mixture, while the cheese adds a creamy and savory element to the dish.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or guacamole for added creaminess and flavor.
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