![]() ![]() Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.Place the peppers, cut side up, in the baking dish drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt. Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like.Let sit for 20 minutes while you continue with the recipe. Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. ![]() Preheat the oven to 425☏ and set an oven rack in the middle position.Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve. Sprinkle with the remaining 3/4 cup cheese and place back in the oven. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Stir until melted and remove the skillet from the heat. Reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the tomato sauce and bring to a boil. To the skillet, add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high.Ĭook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.Īdd the garlic and cook 1 minute more do not brown. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. A bit of liquid will accumulate in the bottom of the peppers that’s okay. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. Place the peppers, cut side up, in ta 9×13-inch baking dish drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Slice the peppers in half from the stem end down through the base. (I use this tenderizing technique in many ground beef recipes, including beef enchiladas, beef chili, and shepherd’s pie.) As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. Use your hands to mix until evenly combined, and let the mixture sit for 20 minutes while you continue with the recipe. ![]() Tenderize the beef: In a medium bowl, add the beef, 1 teaspoon of the salt, and the baking soda. (If left to fully ripen, green peppers will eventually turn another color, and the flavor will become increasingly sweet.) Bell peppers keep for up to a week in the refrigerator crisper drawer. I prefer red, orange, or yellow peppers green peppers are unripe and have an unpleasant, somewhat bitter taste. They should not have wrinkled skin, soft spots, or moldy stems. ![]() When selecting bell peppers, look for peppers that are bright, shiny and firm. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they’re tender-crisp. The peppers need to be par-cooked before filling so that they cook through. That said, the recipe is endlessly versatile you can change up the meat, spices, grain, or cheese to give the dish a whole new spin. Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which complement the sweetness of the bell peppers perfectly. In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only Betty Crocker. Read my full disclosure policy.Ĭlassic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.Īlmost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese. ![]()
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