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Stuffed Peppers: A Practical and Healthy Delight

Name: Stuffed Peppers: A Practical and Healthy Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 large bell peppers (red or yellow); 500 g of ground beef; 1 cup of cooked rice; 1 chopped onion; 2 cloves garlic, minced; 2 tomates picados; 1/2 cup of grated cheese; Seasoning to taste (salt, pepper, oregano)

Por

Master Receita Solta

Stuffed Peppers: A Practical and Healthy Delight

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories310 kcal

Resumo para quem tem pressa

"Stuffed peppers baked in the oven are a comforting classic of home cooking, combining the sweet, juicy skin of the vegetable with a substantial filling of ground beef well-sautéed with rice and tomatoes. Slow cooking in a baking dish under aluminum foil softens the bell pepper without breaking its structure. The meat browned with onion, garlic, and oregano incorporates the cooked rice to absorb all the seasoned juices, ensuring the filling remains moist and cohesive. Finished with toasted grated cheese on the top heat, they offer a complete, practical and balanced meal in a colorful individual presentation."

Stuffed Peppers: A Practical and Healthy Delight

O Que Você Precisa Saber

- Cut the top of the bell peppers and sanitize the internal cavity by removing all seeds and bitter white membranes. - Cook the ground meat until the sauté water dries before mixing the cooked rice and chopped tomatoes. - Bake initially covered with aluminum foil at 180°C for 20 minutes and then gratin uncovered for 10 minutes.

Ingredients

Main Course

4 large bell peppers (red or yellow)
500 g of ground beef
1 cup of cooked rice
1 chopped onion
2 cloves garlic, minced
2 tomates picados
1/2 cup of grated cheese
Seasoning to taste (salt, pepper, oregano)

Instructions

Main Course

Preaqueça o forno a 180ºC.

Cut the top of the bell peppers and remove the seeds.

In a pan, sauté the onion and garlic until golden.

Add the ground beef and cook until well browned.

Insira os tomates e tempere com sal, pimenta e orégano. Cozinhe por 5 minutos.

Incorporate the cooked rice into the mixture and mix well.

Stuff the bell peppers with the mixture and place them in a baking dish.

Sprinkle the grated cheese over the stuffed peppers.

Cover with aluminum foil and place in the oven for 20 minutes.

Remove the paper and let it gratin for another 10 minutes.

Serve hot and enjoy!

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Chef Tips

- Cut a very light and flat slice at the external base of the bell pepper in case it tips over in the baking dish, allowing it to stand upright safely. - Do not pack the filling with excessive force inside the bell pepper; leave space for the cheese to melt and the vapors to circulate. - Keep the cut tops of the bell peppers to roast alongside in the same pan and create a rustic presentation on the table.

Variations

- Stuffed pepper with a touch of requeijão: add a tablespoon of creamy requeijão at the bottom of each bell pepper before the meat. - Vegetarian stuffed bell peppers: stuff with a mixture of black beans, corn, brown rice, tomatoes and mozzarella cheese. - Bell pepper in tomato sauce: roast the bell peppers over a bed of seasoned tomato sauce at the bottom of the baking dish to bathe the base.

Substitutions

- Ground beef can be replaced with ground chicken, lean pork, or sautéed textured soy protein. - Cooked white rice can be swapped for brown rice, cooked quinoa grains, or hydrated Moroccan couscous. - Red and yellow bell peppers can be replaced with green bell peppers, which have a spicier and more pronounced flavor.

How to Store

Store the roasted bell peppers in a closed container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 12 minutes to return heat to the center of the filling without drying out the crust.

Can You Freeze It?

Freeze the already stuffed and baked peppers individually in airtight containers for up to 60 days at 18°C below zero. Thaw in the refrigerator for 8 hours and reheat in a medium oven until the cheese bubbles.

What to Serve With

Serve accompanied by a fresh green leaf salad with olive oil and lemon, rustic potatoes roasted with rosemary, and a light portion of homemade tomato sauce.

Frequently Asked Questions

How do I prevent the pepper from being raw or hard after oven time?

The secret is to cover the baking sheet tightly with aluminum foil for the first 20 minutes. The generated steam softens the walls of the bell pepper; if you prefer it softer, boil the hollow bell peppers in water for 3 minutes before stuffing.

Posso usar arroz cru dentro do pimentão para assar?

Não é recomendado nesta receita. O arroz cru demanda grande volume de água e tempo prolongado de cozimento que queimaria o pimentão antes de cozinhar o grão. Use sempre arroz previamente cozido.

Qual a diferença de sabor entre pimentões verdes, vermelhos e amarelos?

Os pimentões vermelhos e amarelos são frutos maduros, apresentando polpa mais adocicada, suculenta e suave. O pimentão verde é colhido antes da maturação completa, com notas mais herbais e amargas.

How to prevent bell peppers from tipping over on the baking sheet during oven time?

Cut a very thin slice at the bottom outer base to create a flat support surface, taking care not to pierce the internal cavity where the filling might leak.