Dynamites Recipe

Ground beef: The main protein component of the dish, providing a rich and savory flavor.

Green bell peppers: These are used as the vessel for the stuffing and add a fresh, slightly sweet taste.

Onion: Adds a depth of flavor and sweetness to the beef mixture.

Garlic: Provides a pungent and aromatic element to the dish.

Tomato sauce: Adds moisture and a tangy flavor to the stuffing mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Red pepper flakes: Brings a spicy kick to the stuffing mixture.

When preparing the green bell peppers for stuffing, blanch them in boiling water for 2-3 minutes before stuffing. This will help soften the peppers, ensuring they cook evenly and become tender in the oven. Additionally, to enhance the flavor of the ground beef, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika while browning it. This will add depth and a subtle smokiness to the filling.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef when cooked.

• green bell peppers - Substitute with red bell peppers: Red bell peppers are sweeter and can add a different flavor dimension to the dish.

• green bell peppers - Substitute with poblano peppers: Poblano peppers offer a mild heat and a slightly smoky flavor, adding complexity to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and a bit of sweetness.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different flavor profile.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though you may need to adjust seasoning.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can create a similar consistency and flavor to tomato sauce.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but with a different flavor, so use sparingly.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level, though it is more finely ground.

• red pepper flakes - Substitute with chili powder: Chili powder can add heat and additional spices, altering the flavor profile slightly.

• Allow the stuffed peppers to cool completely before storing. This helps prevent condensation, which can make the peppers soggy.
• Transfer the cooled stuffed peppers to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dynamites within 3-4 days. This keeps the flavors fresh and the texture intact.
• For longer storage, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.
• Place the wrapped peppers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the dynamites for up to 2-3 months. This ensures they maintain their flavor and texture.
• When ready to eat, thaw the stuffed peppers in the refrigerator overnight. This gradual thawing helps retain moisture and flavor.
• Reheat the dynamites in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out.
• Alternatively, you can reheat in the microwave. Place the stuffed peppers on a microwave-safe dish, cover with a damp paper towel, and heat on medium power in 1-2 minute intervals until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover stuffed peppers in a baking dish. Cover with aluminum foil to prevent them from drying out. Bake for about 20-25 minutes or until heated through. This method ensures the bell peppers remain tender and the beef mixture is evenly warmed.

• Microwave Method: Place the stuffed peppers in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open for steam to escape. Heat on medium power for 2-3 minutes, then check the temperature. Continue heating in 1-minute increments until thoroughly warmed. This method is quick but may result in slightly softer bell peppers.

• Stovetop Method: Slice the stuffed peppers into halves or quarters to ensure even heating. Place them in a skillet over medium-low heat. Add a splash of tomato sauce or water to the skillet to prevent sticking and to keep the dish moist. Cover and heat for about 10-15 minutes, stirring occasionally, until the beef mixture is hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed peppers in the air fryer basket, ensuring they are not overcrowded. Heat for 10-12 minutes, checking halfway through to ensure they are warming evenly. This method can give the bell peppers a slightly crispy texture while keeping the beef mixture hot.

• Sous Vide Method: If you have a sous vide machine, this method is excellent for retaining moisture and flavor. Place the stuffed peppers in a vacuum-sealed bag. Set the sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 45 minutes to an hour. This method ensures the bell peppers and beef mixture are evenly reheated without drying out.

• Skillet: Used to cook the ground beef and sauté the onions and garlic.

• Oven: Preheated to 375°F (190°C) for baking the stuffed peppers.

• Baking dish: Holds the stuffed peppers while they bake in the oven.

• Knife: Used to chop the onions and garlic, and to cut the tops off the green bell peppers.

• Cutting board: Provides a safe surface for chopping the onions, garlic, and bell peppers.

• Mixing spoon: Used to stir the ground beef, onions, garlic, and other ingredients in the skillet.

• Measuring cups: Used to measure the tomato sauce.

• Measuring spoons: Used to measure the salt, black pepper, and red pepper flakes.

• Colander: Used to drain the excess fat from the cooked ground beef.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it after baking.

Prepare the filling: Cook the ground beef mixture a day ahead and store it in the fridge.

Pre-chop vegetables: Chop the onion and garlic in advance and store them in airtight containers.

Use pre-made sauce: Substitute homemade tomato sauce with a high-quality store-bought version.

Microwave peppers: Soften the green bell peppers in the microwave for a few minutes before stuffing.

One-pan method: Cook the ground beef, onion, and garlic together in one pan to save on cleanup time.