Ingredients with Measurements:
- 6 bell peppers, tops cut off and seeds removed
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.
3. In a skillet, brown the ground beef over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
4. Add the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.
5. Stuff the bell peppers with the beef and rice mixture. Place the stuffed peppers in a baking dish.
6. Sprinkle the shredded mozzarella cheese over the top of the stuffed peppers.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 22g
Protein: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Cheddar or Monterey Jack cheese can be used instead of mozzarella cheese.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the beef and rice mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with a dollop of sour cream or guacamole.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Cook the rice ahead of time to save time.
- Use a meat thermometer to ensure the ground beef is cooked to 160°F.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a garnish of fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve the stuffed peppers with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, cover the baking dish with foil to help distribute the heat.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Use a meat thermometer to ensure the ground beef is cooked to 160°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish colonizers.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the beef and rice mixture, with a slightly smoky flavor from the roasted peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a side dish for a larger meal.
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