Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound ground beef
- 1 cup cooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
3. Add cooked rice, black beans, corn, diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir until well combined.
4. Arrange the bell pepper halves in a baking dish.
5. Spoon the beef and rice mixture into each pepper half.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and sprinkle shredded cheddar cheese over the stuffed peppers.
8. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 510
- Fat: 23g
- Carbohydrates: 44g
- Protein: 34g
- Fiber: 10g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Pinto beans or kidney beans can be used instead of black beans.
- Diced tomatoes can be used instead of diced tomatoes and green chilies.
Variations:
- Add chopped jalapeños for extra heat.
- Top with avocado slices or guacamole before serving.
- Use different types of cheese, such as pepper jack or Monterey jack.
- Add a dollop of sour cream on top of each stuffed pepper.
Tips and tricks:
- To make the peppers easier to stuff, slice off a small portion of the bottom of each pepper so they sit flat in the baking dish.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To freeze, wrap each stuffed pepper in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.
Storage instructions:
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
- Top with chopped cilantro or green onions.
Pairings:
- Serve with tortilla chips and salsa.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not cooked enough, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
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:
- This recipe has a spicy and savory flavor profile with a hint of sweetness from the corn.
Serving suggestions:
- Serve hot with a side of Mexican rice and a cold beer.
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Taste: Spicy, Tangy, Savory, Herbaceous, Smoky