Ingredients with Measurements:
- 6 large bell peppers
- 8 oz. cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced green onions
- 1/2 cup diced tomatoes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat 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 cream cheese, cheddar cheese, green onions, tomatoes, garlic powder, onion powder, salt, and pepper.
4. Spoon the 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 peppers are tender and the cheese is melted and bubbly.
6. Sprinkle chopped cilantro on top of the peppers before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 9g
Protein: 9g
Substitutions for ingredients:
- Instead of cream cheese, you can use goat cheese or ricotta cheese.
- Instead of cheddar cheese, you can use Monterey Jack cheese or pepper jack cheese.
- Instead of green onions, you can use diced red onions or shallots.
- Instead of tomatoes, you can use diced bell peppers or canned diced tomatoes.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a heartier meal.
- Use poblano peppers instead of bell peppers for a spicier dish.
- Top the stuffed peppers with salsa or guacamole before serving.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- If the peppers are not standing up straight in the baking dish, slice a small piece off the bottom to create a flat surface.
- You can prepare the stuffed peppers ahead of time and refrigerate them until ready to bake.
Storage instructions:
Store leftover stuffed peppers 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 a sprinkle of cilantro on top.
Garnishes:
Chopped cilantro, diced avocado, or a dollop of sour cream.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Cilantro lime rice
- Black beans
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the peppers are not cooking evenly, cover the baking dish with foil to trap the heat and cook them through.
Food safety advice:
Make sure the stuffed peppers reach an internal temperature of 165°F before serving to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Mexican