Stuffed > Stuffed Pepper

One-Eyed Jack's Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish

Step-by-step instructions:
1. Preheat the oven to 350°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, then drain and set aside.
4. In a mixing bowl, combine the ground beef, cooked rice, onion, celery, green bell pepper, diced tomatoes, salt, black pepper, garlic powder, paprika, and cayenne pepper.
5. Stuff the mixture into the blanched peppers and place them in a baking dish.
6. Sprinkle the grated Parmesan cheese and chopped parsley over the stuffed peppers.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the filling is cooked through.


- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- This recipe serves 6 people.

Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 23g
- Protein: 23g
- Fiber: 4g
- Sodium: 600mg

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Green bell pepper can be substituted with red or yellow bell pepper.

Variations:
- Add 1/2 cup of shredded cheddar cheese to the filling mixture.
- Use poblano peppers instead of bell peppers for a spicier version.
- Add 1/2 cup of black beans to the filling mixture for extra protein and fiber.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure the filling is packed tightly into the peppers to prevent them from falling apart during baking.

Storage instructions:
- Store leftover stuffed peppers 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 the stuffed peppers on a bed of lettuce or spinach for added color and nutrition.

Garnishes:
- Garnish with additional chopped fresh parsley or grated Parmesan cheese.

Pairings:
- Serve with a side salad or garlic bread.

Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed broccoli

Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.

Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Turkish, and Italian cuisine.

Flavor profiles:
- The combination of ground beef, rice, and vegetables creates a savory and slightly spicy filling that pairs well with the sweetness of the bell peppers.

Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.

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, Herby, Rich, Hearty