Stuffed pepper is one of those foods that never go out of style. The tender pepper is filled with a delicious mixture of ripe clay, rice, tomatoes and maize, all are at the top with Melti pepper jack cheese. When friends come this is a recipe for me to go and I want to present them with something delicious and filled, it doesn't take a few hours to make it.
For the benefit of more bell pepper, try us Sheet Pan Chicken FazitaThe
Why our recipes
- Bell pepper stuffs with a taste of soil beef, rice and wet.
- This is a all -level meal. Cook some rice, make some soil beef brown and stuff them in all the pepper.
- The chili jack cheese gives it the perfect lick kick.
Stuffed Bell pepper is a family favorite in this family. Often, you will see staff with a mixture of underground meat and rice. The variations of some of our favorite smells are Tex-Mex and Italian. You can really stuff them with what you want – you can go to the stuff with a mixture of beef or even vegetarian and wet and beans.
The notes of the element
- Pepper: Try to pick up the same size bell pepper that is suitable for serving as containers. You can use any color.
- Gound beef: Use a fat option for it with 85/15 or 93/7 Fat ratio.
- Onion and garlic: About all tastes. If you are not onion, you can skip onion.
- Dysted tomato: Fresh dysted tomatoes can also be used.
- Rice: Use white or brown rice. Quinoa is a great option.
- Corn: Adding a sweet crunch; Frozen peas or dysted carrots are also a great alternative.
- Warstershire sauce: Once again, about all tastes. You can also use soy sauce, but it is not as tasteful.
- Cheese: Try different cheeses like cherry or mozarla for change.
Pepper
Although all the colors of Bell chilli come from the same plant, there are differences. The biggest difference is to taste. The red pepper is the sweetest, then the orange, then the yellow and green is the least sweet. All bell pepper contains the same light heat.
Filling
The meat: Our recipe uses ground beef but you can fully use what you like. Some great options are Italian pork sausage, ground turkey or chicken for a risk alternative and you can even use chicken or beef. There are no rules here!
Rice: Use white rice, brown rice, even quinoa. We use long grain white rice for its neutral odor, so that the rest of the ingredients can burn.
Cheese: This recipe contains the taste of Tex-mex, so we use chili jack. Mozarla perfectly pairs the Italian spice and Sharp Cheer is practically something good.
Vegetarian: Avoid the meat and load your pepper soaked and loaded with beans. Black beans, mushrooms, onions and maize are all great options. Add some dysted green chilli or olopios for some heat.
Chef
- Choose the right pepper:: Choose the bell pepper that is large, the first and the bottom of a flat. It ensures that they hold more filling and easily stand up to the baking dish.
- Let the cheese crisp make up:: For an extra delicious topping, allow the cheese to crush a bit in the oven. It can be achieved by baking stuffed pepper for the last few minutes during cooking. Keep an eye on them to prevent combustion.
Make-barred instructions
To meet: Filling can be made from one day in advance and stored in the refrigerator.
Partial baking: Bake the pepper without the cheese, cool and fridge. Add cheese and re -heat before serving.
Storage and re -heating
Refrigerator: Save left overs in airtight containers for up to 3 days.
Freezer: Separate pepper frost for up to 3 months. Put it in a freezer bag in each pepper foil.
Reinstate: Overnight in the refrigerator if you are frosty. Re -heat the oven at 350 degrees Fahrenheit until it is boiled through about 20 minutes.
