Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked Baricot beans
- 1 cup cooked brown rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Aluminum foil
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 bowl, mix together the Baricot beans, brown rice, onion, celery, carrots, olive oil, garlic powder, oregano, salt, and black pepper.
4. Stuff the mixture into the bell peppers, packing it in tightly.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes.
7. Remove the foil and sprinkle the Parmesan cheese on top of the peppers.
8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 7g
Carbohydrates: 46g
Protein: 12g
Fiber: 10g
Sugar: 9g
Substitutions for ingredients:
- Baricot beans can be substituted with any other type of cooked beans.
- Brown rice can be substituted with white rice or quinoa.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meaty version.
- Use different types of bell peppers, such as red, yellow, or orange, for a colorful dish.
- Add chopped tomatoes or tomato sauce to the stuffing mixture for a saucy version.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the peppers to prevent them from falling apart.
- If the peppers are not standing upright in the baking dish, cut a thin slice off the bottom 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 the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
Sprinkle chopped parsley or cilantro on top of the stuffed peppers for a fresh flavor.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the stuffing mixture is too dry, add a splash of vegetable broth or water to moisten it.
Food safety advice:
Make sure to wash the bell peppers thoroughly before using them.
Food history:
Stuffed peppers have been a popular dish in many cultures, including Mexican, Italian, and Turkish cuisine.
Flavor profiles:
The Baricot-Stuffed Peppers have a savory and slightly sweet flavor, with a hint of garlic and oregano.
Serving suggestions:
Serve the Baricot-Stuffed Peppers as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Spicy, Herbaceous, Sweet