Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of diced mushrooms
- 1 cup of shredded cașcaval cheese
- 1/2 cup of cooked rice
- 1/4 cup of diced onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
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 skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
4. Add the mushrooms to the skillet and cook until they release their liquid and are tender.
5. Add the cooked rice, oregano, salt, and pepper to the skillet and stir to combine.
6. Stuff the bell peppers with the mushroom and rice mixture.
7. Top each pepper with shredded cașcaval cheese.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 237
Fat: 14g
Carbohydrates: 18g
Protein: 11g
Fiber: 3g
Sugar: 6g
Sodium: 246mg
Substitutions for ingredients:
- Any type of cheese can be used instead of cașcaval cheese.
- Any type of cooked grain can be used instead of rice.
- Any type of mushroom can be used.
Variations:
- Add ground beef or sausage to the mushroom and rice mixture for a meatier version.
- Add diced tomatoes or tomato sauce to the mushroom and rice mixture for a saucier version.
- Use different types of cheese for different flavor profiles.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- To make the peppers easier to stuff, parboil them in boiling water for 5 minutes before stuffing.
Storage instructions:
Store any leftovers 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 or with a side salad.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or basil, on top of the stuffed peppers before serving.
Pairings:
Pair the stuffed peppers with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stuffed peppers with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the baking dish with aluminum foil.
Food safety advice:
Make sure the peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Turkish, Greek, and Mexican cuisine.
Flavor profiles:
The combination of mushrooms, rice, and cașcaval cheese creates a savory and cheesy flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Romanian