Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of ajvar
- 1 cup of cooked rice
- 1/2 cup of chopped onion
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped zucchini
- 1/2 cup of chopped eggplant
- 1/2 cup of chopped tomatoes
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut off the tops of the bell peppers and remove the seeds and membranes.
c. In a mixing bowl, combine the ajvar, cooked rice, chopped onion, mushrooms, zucchini, eggplant, tomatoes, garlic, olive oil, salt, and pepper.
d. Stuff the bell peppers with the mixture and place them in a baking dish.
e. Cover the dish with foil and bake for 30 minutes.
f. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is golden brown.
g. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 32g
Dietary fiber: 6g
Sugar: 12g
Protein: 5g
Substitutions for ingredients:
- You can substitute the ajvar with tomato sauce or salsa.
- You can substitute the vegetables with your favorite ones.
Variations:
- You can add cooked ground beef or turkey to the filling.
- You can add cheese to the filling or sprinkle it on top of the peppers before baking.
Tips and tricks:
- You can precook the bell peppers for 5 minutes in boiling water to make them more tender.
- You can use leftover rice or cook it specifically for this recipe.
- You can use a food processor to chop the vegetables.
Storage instructions:
- Store the leftover peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the peppers in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the peppers on a bed of lettuce or spinach.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or garlic bread.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
- Grilled vegetables such as asparagus or zucchini.
Troubleshooting advice:
- If the peppers are not tender enough, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the peppers are cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
- Ajvar is a traditional Serbian spread made of roasted red peppers and eggplant.
Flavor profiles:
- The peppers are sweet and slightly smoky, while the filling is savory and slightly spicy.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Balkan