Ingredients with Measurements:
- 6 large bell peppers
- 2 cups shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup diced pimientos
- 1/4 cup diced green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- 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 shredded cheddar cheese, mayonnaise, diced pimientos, diced green onions, garlic powder, onion powder, salt, and pepper.
4. Spoon the cheese mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 23g
Carbohydrates: 7g
Protein: 12g
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any other type of shredded cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Diced pimientos can be substituted with diced roasted red peppers.
Variations:
- Add cooked and crumbled bacon to the cheese mixture for extra flavor.
- Use mini bell peppers instead of large bell peppers for bite-sized appetizers.
- Substitute the cheese mixture with a spicy queso dip for a Tex-Mex twist.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent any bitterness.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- For a golden brown and crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with fresh herbs or sliced green onions for garnish.
Garnishes:
Fresh herbs or sliced green onions
Pairings:
- Serve with a side salad for a light and refreshing meal.
- Pair with roasted vegetables for a hearty and filling meal.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese mixture is too thin, add more shredded cheese.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting them.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Pimiento cheese originated in the southern United States and is a popular spread made with cheddar cheese, mayonnaise, and diced pimientos.
Flavor profiles:
Creamy, cheesy, and slightly tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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