Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/4 cup diced jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
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.
3. In a mixing bowl, combine the ground beef, cooked rice, diced onion, diced tomatoes, diced jalapenos, garlic powder, chili powder, cumin, salt, and black pepper. Mix well.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Bake for 30 minutes.
6. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the tops of the peppers.
7. Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove the baking dish from the oven and sprinkle the chopped cilantro over the tops of the peppers.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 427
Fat: 22g
Carbohydrates: 22g
Protein: 35g
Sodium: 702mg
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Diced green bell peppers can be substituted for jalapenos.
Variations:
- Add a can of black beans to the stuffing mixture.
- Top the stuffed peppers with a dollop of sour cream before serving.
- Use different types of cheese, such as pepper jack or mozzarella.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the mixture into the peppers to avoid making a mess.
- If the peppers are not standing up straight in the baking dish, cut a thin slice off 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:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.
Garnishes:
Chopped fresh cilantro or sliced jalapenos.
Pairings:
Serve with a side of Mexican rice or a simple salad.
Suggested side dishes:
Mexican rice, black beans, or a simple salad.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to create a more even cooking environment.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of bell peppers in this recipe is a nod to the Mexican influence on the dish.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot as a main dish.
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: Spicy, Tangy, Savory, Herbaceous, Aromatic