Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, cook ground beef over medium heat until browned. Drain any excess fat.
4. Add onion and garlic to the pot and cook until softened.
5. Add cooked rice, diced tomatoes, oregano, basil, salt, and black pepper to the pot. Stir to combine.
6. Stuff the mixture into the bell peppers and place them in a baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and sprinkle shredded mozzarella cheese on top of each pepper.
9. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 21g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Mozzarella cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Use different colored bell peppers for a colorful presentation.
- Top with chopped fresh herbs such as parsley or basil before serving.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- Leftover filling can be stored in the fridge for up to 3 days and used for other recipes such as stuffed mushrooms or zucchini boats.
Storage instructions:
- Leftover stuffed peppers can be stored in the fridge for up to 3 days in an airtight container.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens for a colorful and healthy presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added flavor and color.
Pairings:
- Serve with a side of roasted vegetables such as carrots, broccoli, or Brussels sprouts.
- Pair with a simple green salad dressed with olive oil and balsamic vinegar.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom of each pepper to create a flat surface.
- If the filling is too dry, add a splash of chicken or vegetable broth to moisten it.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origins of this recipe are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- This recipe has a savory and slightly sweet flavor from the combination of ground beef, rice, and diced tomatoes. The mozzarella cheese adds a creamy and slightly salty flavor.
Serving suggestions:
- Serve hot with a side of roasted vegetables or a simple green salad for a complete and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek