Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
4. In a large skillet, brown the ground beef over medium heat. Add the onion and garlic and cook until the onion is translucent.
5. Add the cooked rice, diced tomatoes, salt, black pepper, paprika, and cayenne pepper to the skillet. Cook for 5 minutes, stirring occasionally.
6. Remove the skillet from heat and stir in the parsley, Parmesan cheese, and breadcrumbs.
7. Stuff the peppers with the beef mixture and place them in a baking dish.
8. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 297
Fat: 12g
Carbohydrates: 24g
Protein: 22g
Sodium: 644mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the peppers won't stand up straight in the baking dish, cut a small slice off the bottom to create a flat surface.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of beef broth or tomato sauce.
Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origins of the dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the beef and spices, with a sweet and slightly tangy flavor from the peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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