Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked bagea (a type of Indonesian glutinous rice cake)
- 1/2 cup cooked ground beef
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked bagea, cooked ground beef, diced onion, diced tomato, chopped parsley, chopped scallions, grated Parmesan cheese, salt, and pepper.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Drizzle the stuffed peppers with olive oil and place them in a baking dish.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Bagea can be substituted with sticky rice or Japanese mochi.
- Ground beef can be substituted with ground turkey or chicken.
- Parmesan cheese can be substituted with feta cheese or cheddar cheese.
Variations:
- Vegetarian version: omit the ground beef and add more vegetables such as diced zucchini or eggplant.
- Spicy version: add chopped jalapeño or red pepper flakes to the filling mixture.
- Mediterranean version: substitute the bagea with couscous and add chopped olives and feta cheese to the filling mixture.
Tips and tricks:
- To make the stuffing mixture more flavorful, sauté the onion and tomato in olive oil before adding them to the mixing bowl.
- To prevent the stuffed peppers from falling over in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
- 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 the stuffed peppers, place them 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, and garnish with chopped parsley or scallions.
Garnishes:
Chopped parsley or scallions
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Salad with vinaigrette dressing
- Garlic bread or crusty bread
Suggested side dishes:
- Roasted vegetables, such as carrots or broccoli
- Mashed potatoes or sweet potatoes
- Quinoa or brown rice
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of olive oil or tomato sauce to the mixing bowl.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F (71°C).
- Wash your hands and all surfaces and utensils that come into contact with raw meat to prevent cross-contamination.
Food history:
Bagea is a traditional Indonesian snack made from glutinous rice flour, coconut milk, and palm sugar. It is often steamed or grilled and served with grated coconut.
Flavor profiles:
The Bagea-Stuffed Peppers have a savory and slightly sweet flavor from the combination of ground beef, bagea, onion, and tomato. The Parmesan cheese adds a nutty and salty flavor, while the parsley and scallions provide a fresh and herbaceous note.
Serving suggestions:
Serve the Bagea-Stuffed Peppers as a main course for lunch or dinner, accompanied by a side dish and a glass of white wine.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic