Ingredients with Measurements:
- 4 large bell peppers
- 1 cup diced bologna
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced tomato
- 1/2 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
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. Rinse the peppers and set them aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion, celery, green and red bell peppers, and tomato. Cook until the vegetables are soft, about 5 minutes.
4. Add the diced bologna, cooked rice, garlic powder, dried oregano, salt, and pepper. Cook for another 5 minutes.
5. Remove the pot from the heat and stir in the shredded cheddar cheese.
6. Stuff the bell peppers with the bologna and cheese mixture.
7. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 367
Fat: 23g
Carbohydrates: 18g
Protein: 21g
Sodium: 1032mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Bologna can be substituted with ham, turkey, or chicken.
- Cheddar cheese can be substituted with any type of cheese you prefer.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add a can of diced tomatoes to the bologna and cheese mixture for a more tomatoey flavor.
- Add a teaspoon of hot sauce or chili powder for a spicy kick.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- You can parboil the peppers for 5 minutes before stuffing them to make them easier to stuff and cook faster.
- You can also grill the stuffed peppers for a smoky flavor.
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 rice or quinoa for a complete meal.
Garnishes:
Garnish the stuffed peppers with chopped parsley or cilantro.
Pairings:
Serve the stuffed peppers with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to prevent the cheese from burning.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw meat.
- Use a food thermometer to ensure the stuffed peppers reach an internal temperature of 165°F.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and has since spread to many other countries.
Flavor profiles:
The bologna and cheese stuffed peppers have a savory and cheesy flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian