Ingredients with Measurements:
- 6 bell peppers (any color)
- 1 cup uncooked white rice
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, cook the rice according to package instructions.
4. In a separate pan, brown the ground beef over medium-high heat. Drain the excess fat.
5. Add the chopped onion and minced garlic to the pan with the beef and cook until the onion is translucent.
6. Stir in the can of diced tomatoes, oregano, basil, salt, and black pepper. Cook for 5 minutes.
7. Add the cooked rice to the beef mixture and stir until well combined.
8. Stuff the mixture into the bell peppers and place them in a baking dish.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and sprinkle the shredded cheddar cheese on top of the peppers.
11. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 365
- Total fat: 17g
- Saturated fat: 7g
- Cholesterol: 67mg
- Sodium: 698mg
- Total carbohydrates: 28g
- Dietary fiber: 4g
- Sugars: 8g
- Protein: 24g
Substitutions for ingredients:
- Ground turkey can be substituted for ground beef.
- Brown rice can be substituted for white rice.
- Monterey Jack cheese can be substituted for cheddar cheese.
Variations:
- Vegetarian option: Substitute the ground beef with cooked lentils or black beans.
- Mexican-style: Add a can of black beans and a can of corn to the beef mixture. Top with salsa and sour cream.
- Italian-style: Substitute the oregano and basil with Italian seasoning. Top with marinara sauce and Parmesan cheese.
Tips and tricks:
- To prevent the peppers from tipping over in the baking dish, slice a small piece off the bottom of each pepper to create a flat surface.
- For a spicier version, add diced jalapeños to the beef mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 heat on high for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
- Fresh parsley or cilantro can be sprinkled on top of the stuffed peppers.
Pairings:
- Serve with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
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:
- The dish has a savory and slightly sweet flavor from the bell peppers, with a hearty and flavorful filling.
Serving suggestions:
- Serve the stuffed peppers hot with a side of garlic bread or roasted vegetables.
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Taste: Savory, Tangy, Herbaceous, Spicy, Hearty