Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
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. Set aside.
3. In a large pot, brown the ground beef over medium-high heat. Drain any excess fat.
4. Add the cooked rice, chopped onion, chopped green pepper, minced garlic, salt, black pepper, paprika, cumin, and cayenne pepper to the pot. Stir well to combine.
5. Add the tomato sauce and water to the pot. Stir well to combine.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes.
7. Add the chopped fresh parsley, cilantro, mint, dill, and basil to the pot. Stir well to combine.
8. Stuff the bell peppers with the beef and rice mixture.
9. Place the stuffed bell peppers in a baking dish.
10. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 413
- Fat: 19g
- Carbohydrates: 31g
- Protein: 29g
- Fiber: 5g
- Sugar: 10g
- Sodium: 888mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Bell peppers can be substituted with poblano peppers or Anaheim peppers.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Add diced tomatoes to the beef and rice mixture for extra flavor.
- Use different herbs to change the flavor profile of the dish.
Tips and tricks:
- Use a sharp knife to cut off the tops of the bell peppers.
- Use a spoon to remove the seeds and membranes from the inside of the bell peppers.
- Make sure the beef and rice mixture is well seasoned before stuffing the peppers.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container 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:
- Garnish with chopped fresh herbs or a dollop of sour cream.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the beef and rice mixture is too dry, add more tomato sauce or water.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is 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 Boli-Stuffed Peppers have a savory and slightly spicy flavor profile with hints of fresh herbs.
Serving suggestions:
- Serve the Boli-Stuffed Peppers with a side salad for a complete meal.
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