Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked rice
- 1 cup grated Caciocavallo cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove the seeds and membranes. Set aside.
3. In a mixing bowl, combine the cooked rice, grated Caciocavallo cheese, chopped basil, chopped onion, minced garlic, salt, black pepper, red pepper flakes, and olive oil. Mix well.
4. Stuff the peppers with the rice and cheese mixture, pressing down gently to fill the peppers completely.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake in the preheated oven for 30 minutes.
7. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 500mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 8g
Protein: 15g
Substitutions for ingredients:
- Caciocavallo cheese can be substituted with any other type of cheese that melts well, such as mozzarella or provolone.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked ground beef or sausage to the rice and cheese mixture for a meatier version.
- Use different types of peppers, such as poblano or Anaheim, for a spicier flavor.
- Add diced tomatoes or tomato sauce to the rice and cheese mixture for a saucier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled aluminum foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for a colorful and nutritious presentation.
Garnishes:
Garnish with additional chopped fresh basil or grated Parmesan cheese, if desired.
Pairings:
Pair with a crisp green salad and a glass of red wine for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled corn on the cob
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 peppers with aluminum foil and continue baking.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
- Reheat leftover stuffed peppers to an internal temperature of 165°F (74°C) before serving.
Food history:
Caciocavallo cheese is a traditional Italian cheese that originated in Southern Italy. It is a semi-hard cheese that is similar in texture to provolone.
Flavor profiles:
The combination of the sweet bell peppers, savory rice and cheese filling, and fresh basil creates a delicious and satisfying flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner. They can also be served as a side dish or appetizer.
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Region: Italian