Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound pit beef, thinly sliced
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the pit beef to the skillet and cook until heated through, about 3 minutes.
4. Add the cooked rice, garlic powder, smoked paprika, salt, and black pepper to the skillet. Stir until well combined.
5. Arrange the halved bell peppers in a large baking dish. Spoon the pit beef and rice mixture into each pepper half.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
8. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 413
Fat: 23g
Carbohydrates: 23g
Protein: 28g
Fiber: 4g
Sugar: 9g
Substitutions for ingredients:
- Pit beef can be substituted with roast beef or thinly sliced steak.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add diced jalapeño for a spicy kick.
- Use quinoa instead of rice for a gluten-free option.
- Top with diced tomatoes and avocado for a fresh twist.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to hold the pit beef and rice mixture.
- To make the dish even easier, use pre-cooked rice.
- Leftover pit beef can be used for this recipe.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce for a colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
If the peppers are not tender enough, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the pit beef to an internal temperature of 145°F to ensure food safety.
Food history:
Pit beef is a Baltimore specialty, typically made by slow-roasting beef over charcoal and then thinly slicing it.
Flavor profiles:
This dish has a smoky and savory flavor from the pit beef and smoked paprika, with a slight sweetness from the bell peppers.
Serving suggestions:
Serve with a side of hot sauce for those who like it spicy.
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