Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 1/4 cup water
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, brown the ground beef over medium-high heat. Drain the excess fat.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
5. Add the cooked rice, drained diced tomatoes, paprika, cumin, salt, and black pepper to the pot. Stir to combine.
6. Add the chopped parsley, mint, and dill to the pot and stir to combine.
7. Stuff the bell peppers with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish.
9. In a small bowl, whisk together the olive oil and water. Pour the mixture over the stuffed peppers.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are lightly browned.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 463
Fat: 28g
Carbohydrates: 28g
Protein: 25g
Sodium: 711mg
Sugar: 7g
Fiber: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Diced tomatoes can be substituted with tomato sauce or tomato paste.
- Fresh parsley, mint, and dill can be substituted with dried herbs.
Variations:
- Add chopped vegetables such as zucchini or eggplant to the beef and rice mixture.
- Top the stuffed peppers with shredded cheese before baking.
- Use different types of peppers such as poblano or Anaheim peppers.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens such as arugula or spinach.
Garnishes:
Garnish with chopped fresh herbs such as parsley or dill.
Pairings:
Serve with a side of roasted vegetables such as carrots or broccoli.
Suggested side dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the beef and rice mixture is too dry, add a splash of water or tomato sauce.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The dish is savory and slightly sweet from the bell peppers. The beef and rice mixture is seasoned with paprika, cumin, and fresh herbs, giving it a rich and flavorful taste.
Serving suggestions:
Serve the stuffed peppers hot with a side of roasted vegetables or salad.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic