Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set them aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain the excess fat and transfer the beef to a mixing bowl.
4. In the same pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
5. Add the cooked rice, paprika, cumin, salt, and pepper to the pot and stir to combine.
6. Add the diced tomatoes to the pot and stir to combine.
7. Add the beef to the pot and stir to combine.
8. Stuff each bell pepper with the beef and rice mixture and place them in a baking dish.
9. Bake the stuffed peppers in the preheated oven for 30 minutes.
10. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese on top of each stuffed pepper.
11. Return the baking dish to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes.
13. Garnish with fresh parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 22g
Protein: 28g
Sodium: 400mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced jalapeno peppers for a spicy kick.
- Use quinoa instead of rice for a gluten-free option.
- Add black beans or corn for extra flavor and texture.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- To make the stuffed peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- To save time, use pre-cooked rice.
- 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, place the stuffed peppers 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:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
Molbo stuffed peppers pair well with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the stuffed peppers are not cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The Molbo stuffed peppers are a variation of the traditional stuffed peppers, with a mix of ground beef, rice, and spices.
Flavor profiles:
The Molbo stuffed peppers are savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the Molbo stuffed peppers as a main dish for a family dinner or as a party appetizer.
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