Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
Special Equipment Needed:
- Large pot
- Baking dish
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 large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the pot and cook until the onion is translucent.
5. Add the cooked rice, diced tomatoes, salt, black pepper, paprika, cumin, and cayenne pepper to the pot. Stir to combine.
6. Cook the mixture for 5-10 minutes, until heated through.
7. Remove the pot from the heat and stir in the chopped parsley and cilantro.
8. Stuff each bell pepper with the beef and rice mixture.
9. Place the stuffed peppers in a baking dish and sprinkle the shredded cheddar cheese on top.
10. Bake the stuffed peppers for 30-35 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 304
Fat per serving: 13g
Carbohydrates per serving: 24g
Protein per serving: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Monterey Jack or pepper jack cheese can be substituted for the cheddar cheese.
Variations:
- Add a can of black beans or corn to the beef and rice mixture for added flavor and texture.
- Use poblano peppers instead of bell peppers for a slightly spicier version.
- Top the stuffed peppers with a dollop of sour cream or guacamole before serving.
Tips and Tricks:
- To make the stuffed peppers easier to fill, cut a small slice off the bottom of each pepper so they stand up straight.
- Use a spoon to remove the seeds and membranes from the peppers, being careful not to tear the flesh.
- If the peppers are too wobbly in the baking dish, use crumpled aluminum foil to prop them up.
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 or with a side of roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the stuffed peppers with additional chopped parsley or cilantro before serving.
Pairings:
Pair the stuffed peppers with a glass of red wine or a cold beer.
Suggested Side Dishes:
Roasted sweet potatoes or a side salad would be a great accompaniment to the stuffed peppers.
Troubleshooting Advice:
If the peppers are not cooking evenly, cover the baking dish with foil and continue baking until the peppers are tender.
Food Safety Advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Turkish, and Eastern European cuisines.
Flavor Profiles:
The Tabor Stuffed Peppers are savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving Suggestions:
Serve the Tabor Stuffed Peppers as a main course for dinner or as a hearty lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bulgarian