Remaster a classic recipe for me. Use a classic American recipe and enhance it. Use beef as the main protein. Provide pairings and sides that would go well together. Also, provide nutritional information and a shopping list.

Remastered Classic: Beef and Mushroom Stuffed Bell Peppers

Overview: Upgrade a classic American recipe with this flavorful twist on stuffed bell peppers. Tender ground beef and savory mushrooms are combined with aromatic herbs and cheese, creating a hearty and satisfying dish. Paired with a refreshing cucumber and tomato salad and creamy mashed cauliflower, this remastered dish offers a balanced and delicious meal.

Ingredients:

For the Stuffed Bell Peppers:

• 4 large bell peppers (red, green, yellow, or orange)
• 1 lb ground beef
• 1 cup diced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

For the Cucumber and Tomato Salad:

• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

For the Creamy Mashed Cauliflower:

• 1 medium head cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

For the Stuffed Bell Peppers:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3-4 minutes, then drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Remove excess grease if needed.
4. Add chopped onion and garlic to the skillet and sauté until translucent.
5. Stir in diced mushrooms and cook until they release their moisture and become tender.
6. Add cooked quinoa, dried thyme, dried oregano, salt, and pepper to the skillet. Mix well.
7. Remove the skillet from heat and stir in shredded cheddar cheese until melted.
8. Stuff the bell peppers with the beef and mushroom mixture.
9. Place stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.

For the Cucumber and Tomato Salad:

1. In a bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped parsley.
2. In a separate small bowl, whisk together extra-virgin olive oil and balsamic vinegar.
3. Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.

For the Creamy Mashed Cauliflower:

1. Steam or boil cauliflower florets until tender.
2. Drain the cauliflower and transfer it to a food processor.
3. Add butter, heavy cream, salt, and pepper to the food processor.
4. Blend until smooth and creamy.

Nutritional Information: (Per Serving)

Stuffed Bell Peppers:

• Calories: 390
• Protein: 27g
• Carbohydrates: 24g
• Fiber: 4g
• Sugars: 6g
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 340mg

Cucumber and Tomato Salad:

• Calories: 90
• Protein: 2g
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 4g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 20mg

Creamy Mashed Cauliflower:

• Calories: 120
• Protein: 3g
• Carbohydrates: 8g
• Fiber: 4g
• Sugars: 3g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 80mg

Shopping List:

• 4 large bell peppers
• 1 lb ground beef
• 1 cup diced mushrooms
• 1 small onion
• 2 cloves garlic
• 1 cup quinoa
• 1 cup shredded cheddar cheese
• 1 English cucumber
• 1 cup cherry tomatoes
• 1/4 red onion
• Fresh parsley
• Extra-virgin olive oil
• Balsamic vinegar
• 1 medium head cauliflower
• Butter
• Heavy cream
• Salt
• Pepper

Enjoy this remastered classic beef and mushroom stuffed bell peppers dish, along with its flavorful pairings and sides!