Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup uncooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Spoon
- Knife
- Cutting board
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 mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, diced tomatoes, paprika, salt, and black pepper. Mix well.
4. Stuff the bell peppers with the meat and rice mixture, leaving some space at the top.
5. Place the stuffed peppers in a large pot with a lid.
6. Pour the beef broth over the stuffed peppers.
7. Cover the pot with the lid and bring to a boil over medium-high heat.
8. Reduce the heat to low and simmer for 30 minutes.
9. Remove the lid and sprinkle the chopped parsley over the stuffed peppers.
10. Bake in the preheated oven for 15-20 minutes, until the peppers are tender and the tops are lightly browned.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 330
Fat: 12g
Carbohydrates: 32g
Protein: 22g
Sodium: 670mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots, celery, or zucchini to the meat and rice mixture for extra vegetables.
- Top the stuffed peppers with shredded cheese before baking.
- Use different colors of bell peppers for a more colorful dish.
Tips and tricks:
- Use a spoon to help stuff the meat and rice mixture into the bell peppers.
- If the stuffed peppers are not standing upright in the pot, cut a thin slice off the bottom of each pepper to create a flat surface.
- Make sure the beef broth covers the stuffed peppers completely to prevent them from drying out.
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 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
Pairings:
Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Garlic bread
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the pot halfway through cooking.
- If the stuffed peppers are too dry, add more beef broth or water to the pot.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Bosnian Pot Stuffed Peppers are a traditional dish in Bosnia and Herzegovina, typically served with a side of bread or potatoes.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the beef, rice, and paprika, with a hint of acidity from the diced tomatoes.
Serving suggestions:
Serve the stuffed peppers hot, straight out of the oven, with a side of bread or salad.
Related Categories
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Region: Bosnian
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic