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This is a clever and easy take on classic stuffed peppers, deconstructed into a simple, one-pan casserole. It delivers all the savory flavors of beef, rice, and sweet bell peppers, topped with bubbly, golden-brown cheese, but without the fuss of actually stuffing anything. It's a perfect weeknight comfort food meal that's both hearty and incredibly flavorful.
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Chop peppers. In an oven-safe skillet, brown ground beef with onions, then add garlic and spices. → Stir in the chopped peppers, uncooked rice, tomato sauce, broth, and seasonings. Bring to a simmer. → Mix in half the cheese, cover, and bake at 375°F for 45 minutes until rice is tender. → Top with the remaining cheese and broil until golden brown. → Rest for 10 minutes, garnish with parsley, and enjoy.
Chop peppers. In an oven-safe skillet, brown ground beef with onions, then add garlic and spices. → Stir in the chopped peppers, uncooked rice, tomato sauce, broth, and seasonings. Bring to a simmer. → Mix in half the cheese, cover, and bake at 375°F for 45 minutes until rice is tender. → Top with the remaining cheese and broil until golden brown. → Rest for 10 minutes, garnish with parsley, and enjoy.
This is a clever and easy take on classic stuffed peppers, deconstructed into a simple, one-pan casserole. It delivers all the savory flavors of beef, rice, and sweet bell peppers, topped with bubbly, golden-brown cheese, but without the fuss of actually stuffing anything. It's a perfect weeknight comfort food meal that's both hearty and incredibly flavorful.
Begin by prepping the bell peppers. Slice off the top and bottom ends. Make a vertical slit down one side of the pepper, then lay it flat and 'unroll' it, using your knife to cut away the inner core and seeds. Chop the pepper flesh into rough 1-inch pieces.
In a large, oven-safe skillet, heat a little olive oil over high heat. Add the ground beef and a generous pinch of salt. Begin breaking up the meat with a spatula.
Once the meat is partially broken up, add the diced onion. Continue to cook over high heat for about 5-6 minutes, stirring and crumbling, until the beef is nicely browned and the onions are softened.
Reduce the heat to medium-high. Add the butter and crushed garlic to the pan. Stir for about one minute until fragrant.
Season the mixture with freshly ground black pepper, smoked paprika, garlic powder, and a few shakes of cayenne pepper. Stir to combine and cook for another minute.
Using an oven-safe skillet makes this a true one-pan meal. If you don't have one, you can prepare the mixture in a regular skillet and then transfer it to a casserole dish before baking.
The chef's technique for chopping the bell pepper by 'unrolling' it is very efficient for removing the core and seeds quickly.
Taking the time to properly brown the beef, not just cook it until grey, is crucial for developing deep flavor.
Toasting the rice for a minute before adding liquids helps it maintain a better texture and prevents it from becoming mushy.
Be very careful with the hot handles after removing the pan from the oven. It's a good safety practice to leave oven mitts or towels on the handles as a reminder that they are extremely hot.
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