Ingredients with Measurements:
- 6 bell peppers, tops cut off and seeds removed
- 1 pound ground beef
- 1 cup cooked white rice
- 1/2 cup diced ham
- 1/2 cup diced Swiss cheese
- 1/4 cup diced pickles
- 1/4 cup diced onion
- 1/4 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot of boiling water, blanch the bell peppers for 3-5 minutes until slightly softened. Remove from water and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add cooked white rice, diced ham, Swiss cheese, pickles, onion, tomato sauce, garlic powder, paprika, salt, and pepper to the skillet with the ground beef. Mix well.
5. Stuff each bell pepper with the ground beef mixture.
6. Cover the baking dish with aluminum foil and bake for 30-35 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 330
Fat: 16g
Carbohydrates: 20g
Protein: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Cheddar or mozzarella cheese can be substituted for Swiss cheese.
- Diced bacon can be substituted for diced ham.
- Diced green or red bell peppers can be substituted for pickles.
Variations:
- Add a can of black beans or corn to the ground beef mixture for extra flavor and texture.
- Top each stuffed pepper with a dollop of sour cream or guacamole before serving.
- Use poblano peppers instead of bell peppers for a spicier version of this dish.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the stuffed peppers in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish each stuffed pepper with a sprinkle of chopped fresh parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Simple green salad
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the cheese is not melting, place the stuffed peppers under the broiler for 1-2 minutes until the cheese is melted and bubbly.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Food history:
Medianoche is a popular Cuban sandwich that is typically made with ham, roasted pork, Swiss cheese, pickles, and mustard. This recipe takes inspiration from the flavors of a medianoche sandwich and incorporates them into stuffed peppers.
Flavor profiles:
Savory, slightly sweet, tangy, and cheesy.
Serving suggestions:
Serve the stuffed peppers with a side of roasted vegetables or a simple green salad for a complete meal.
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