Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne 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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
4. Add the cooked rice, diced tomatoes, green chilies, onion, garlic, chili powder, cumin, salt, black pepper, and cayenne pepper to the skillet. Stir to combine and cook for 5 minutes.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
7. Bake for 25-30 minutes, or until the cheese is melted and the peppers are tender.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 340
Fat: 16g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 630mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 8g
Protein: 25g
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.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add chopped jalapeño peppers for extra heat.
- Use different colored bell peppers for a colorful presentation.
- Top with sliced avocado or sour cream before serving.
Tips and tricks:
- Make sure to cook the bell peppers in boiling water before stuffing them to ensure they are tender.
- Use a spoon to scoop out the seeds and membranes of the bell peppers.
- If the stuffed peppers are not standing upright in the baking dish, slice off a small portion of the bottom to create a flat surface.
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 salad.
Garnishes:
Top with chopped cilantro or green onions before serving.
Pairings:
Serve with a side of cornbread or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Mashed potatoes
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, cover the baking dish with foil to prevent the cheese from burning.
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 leftovers 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 the dish is not clear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The Jalamah Stuffed Peppers have a spicy and savory flavor profile with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the Jalamah Stuffed Peppers as a main dish for dinner or as a hearty lunch.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic