Ingredients with Measurements:
- 4 large bell peppers, any color, halved and seeded
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 pound ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked white rice
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup shredded cheddar cheese
Special Equipment Needed:
- Large baking dish
- Large skillet
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Add ground beef to the skillet and cook until browned, about 8 minutes.
5. Add smoked paprika, cumin, oregano, salt, and pepper to the skillet and stir to combine.
6. Add cooked rice and diced tomatoes to the skillet and stir to combine.
7. Place bell pepper halves in a large baking dish.
8. Divide the beef and rice mixture among the bell pepper halves.
9. Sprinkle cheese over the top of the bell peppers.
10. Bake in preheated oven for 25 minutes.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 454
Fat: 22g
Carbohydrates: 34g
Protein: 28g
Substitutions for Ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with cooked quinoa or farro.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add other vegetables such as diced bell peppers, mushrooms, or zucchini to the beef and rice mixture.
- Add cooked beans such as black beans or kidney beans to the beef and rice mixture.
- Add other spices such as chili powder, garlic powder, or onion powder to the beef and rice mixture.
Tips and Tricks:
- To make the bell peppers easier to stuff, cut a thin slice off the bottom of each pepper half to create a flat surface.
- To make the bell peppers more flavorful, brush them with olive oil before baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a 350°F oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of cooked quinoa or farro.
Garnishes:
Garnish with freshly chopped parsley or cilantro.
Pairings:
Serve with a side of cooked vegetables or a green salad.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Baked sweet potatoes
Troubleshooting Advice:
If the bell peppers are not cooked through after 25 minutes of baking, cover the baking dish with aluminum foil and continue baking until the peppers are tender.
Food Safety Advice:
Be sure to cook the ground beef until it is no longer pink in the center.
Food History:
Stuffed peppers have been a popular dish in many cultures for centuries.
Flavor Profiles:
This dish has a smoky, savory flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
Serve with a dollop of sour cream or plain Greek yogurt.
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