Vegetarian > Stuffed Pepper

Stuffed Peppers with Pepper Flakes Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup shredded cheddar cheese

Special equipment needed:
- Large pot
- Baking dish

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 large pot, cook the ground beef over medium heat until browned.
4. Add the onion, celery, carrots, mushrooms, garlic powder, oregano, salt, black pepper, and red pepper flakes to the pot. Cook for 5 minutes, stirring occasionally.
5. Add the drained diced tomatoes and cooked rice to the pot. Stir to combine.
6. Stuff the bell peppers with the beef and rice mixture.
7. Place the stuffed peppers in a baking dish.
8. Bake for 30 minutes.
9. Sprinkle the shredded cheddar cheese over the stuffed peppers.
10. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Serve hot.


- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 401
- Total fat: 20g
- Saturated fat: 9g
- Cholesterol: 97mg
- Sodium: 607mg
- Total carbohydrates: 25g
- Dietary fiber: 4g
- Sugars: 8g
- Protein: 29g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Cheddar cheese can be substituted with mozzarella or pepper jack cheese.

Variations:
- Add chopped jalapeño peppers for extra spice.
- Use different colored bell peppers for a colorful presentation.
- Add a can of drained black beans to the beef and rice mixture for added protein.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the beef and rice mixture into the bell peppers.
- Cover the baking dish with foil to prevent the cheese from burning.

Storage instructions:
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce for added color and texture.
- Garnish with chopped fresh parsley or cilantro.

Garnishes:
- Chopped fresh parsley or cilantro.

Pairings:
- Serve with a side of garlic bread or a green salad.

Suggested side dishes:
- Garlic bread
- Green salad

Troubleshooting advice:
- If the stuffed peppers are not cooked through after 30 minutes, cover the baking dish with foil and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Stuffed peppers have been a popular dish in Mediterranean and Middle Eastern cuisine for centuries.

Flavor profiles:
- The stuffed peppers have a savory and slightly spicy flavor from the beef, rice, and red pepper flakes.

Serving suggestions:
- Serve the stuffed peppers hot with a side of garlic bread or a green salad.

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Taste: Spicy, Savory, Tangy, Herbal, Aromatic