Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 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 of boiling water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the cooked rice, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
6. Stuff the mixture into the blanched bell peppers and place them in a baking dish.
7. Sprinkle shredded cheddar cheese on top of each pepper.
8. Bake for 25-30 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 325
Fat: 14g
Carbohydrates: 25g
Protein: 24g
Sodium: 580mg
Sugar: 6g
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.
- Pinto beans or kidney beans can be used instead of black beans.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced jalapeños or green chilies for a spicier version.
- Use different colored bell peppers for a colorful presentation.
- Top with avocado or sour cream before serving.
Tips and tricks:
- Make sure to blanch the peppers before stuffing to ensure they are cooked through.
- Use a spoon to remove the seeds and membranes from the peppers.
- Use a sharp knife to cut off the tops of the peppers.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of lettuce or with a side of Mexican rice.
Garnishes:
Top with fresh cilantro or chopped green onions.
Pairings:
Serve with a side of guacamole and tortilla chips.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the peppers are not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in Mexican and Mediterranean cuisine for centuries.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot and enjoy!
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Spicy, Herbaceous, Hearty