Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked rice
- 1/2 cup of grated Caciocavallo Abruzzese cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 cup of chopped onion
- 2 cloves of minced garlic
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 cooked rice, grated Caciocavallo Abruzzese cheese, chopped parsley, basil, oregano, onion, garlic, olive oil, salt, and pepper.
4. Stuff the bell peppers with the rice and cheese mixture.
5. Place the stuffed peppers in a baking dish and bake for 45 minutes or until the peppers are tender and the cheese is melted and golden brown.
6. Remove from the oven and let cool for a few minutes.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 350mg
- Total carbohydrates: 30g
- Dietary fiber: 4g
- Sugars: 8g
- Protein: 10g
Substitutions for ingredients:
- Caciocavallo Abruzzese cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add cooked ground beef or sausage to the rice and cheese mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with tomato sauce or grated Parmesan cheese before baking.
Tips and tricks:
- To prevent the stuffed peppers from falling over in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
- If the peppers are not standing up straight, use crumpled aluminum foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens for a colorful and healthy presentation.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
- Chopped fresh herbs
- Grated Parmesan cheese
Pairings:
- Serve with a side of crusty bread or garlic bread.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Crusty bread or garlic bread
- Salad
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is browning too quickly, cover the baking dish with foil and continue baking.
Food safety advice:
- Make sure the stuffed peppers reach an internal temperature of 165°F before serving to ensure they are safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
- Caciocavallo Abruzzese is a type of cheese that originated in the Abruzzo region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
- The stuffed peppers are savory and cheesy with a hint of sweetness from the bell peppers.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meaty meal.
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Region: Italian