Vegetarian > Stuffed Pepper

Iron Cross Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese

Special equipment needed:
- Large pot
- 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.

3. In a large pot, cook the ground beef over medium heat until browned.

4. Add the onion, celery, and carrots to the pot and cook until softened.

5. Add the cooked rice, diced tomatoes, garlic powder, basil, oregano, salt, and black pepper to the pot and stir to combine.

6. Stuff each bell pepper with the beef and rice mixture.

7. Place the stuffed peppers in a baking dish and sprinkle the shredded cheddar cheese on top.

8. 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: 450
Fat: 22g
Carbohydrates: 26g
Protein: 36g

Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Any type of cheese can be substituted for the cheddar cheese.

Variations:
- Add chopped jalapeños for a spicy kick.
- Use different colored bell peppers for a colorful presentation.
- Add a can of black beans for extra protein and fiber.

Tips and tricks:
- Make sure to choose bell peppers that are large and have a flat bottom so they can stand up in the baking dish.
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper so they sit flat.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F oven for 20-25 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.

Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairings:
Serve with a side of garlic bread or a simple green salad.

Suggested side dishes:
- Garlic bread
- Green salad
- Roasted vegetables

Troubleshooting advice:
- If the peppers are not standing up in the baking dish, cut a small slice off the bottom of each pepper so they sit flat.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.

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 or freezer within 2 hours of cooking to prevent bacterial growth.

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 Iron Cross Stuffed Peppers are savory and slightly sweet, with a hint of spice from the garlic and black pepper.

Serving suggestions:
Serve the Iron Cross Stuffed Peppers as a main dish for dinner or lunch.

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Taste: Savory, Tangy, Spicy, Hearty, Herbal, Aromatic