Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup Caciocavallo Ragusano cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 cloves garlic, minced
- 1/4 cup 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 the cooked rice, Caciocavallo Ragusano cheese, Parmesan cheese, parsley, basil, pine nuts, raisins, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, pressing down to fill them completely.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 22g
Carbohydrates: 29g
Protein: 12g
Sodium: 400mg
Sugar: 10g
Substitutions for ingredients:
- Caciocavallo Ragusano cheese can be substituted with provolone or mozzarella cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add cooked ground beef or sausage to the filling for a meatier version.
- Use different colored bell peppers for a more colorful presentation.
- Add chopped sun-dried tomatoes or olives to the filling for extra flavor.
Tips and tricks:
- Make sure to press down the filling into the bell peppers to ensure they are completely filled.
- If the peppers are tipping over in the baking dish, cut a small slice off the bottom to create a flat surface.
- Leftover filling can be used as a side dish or added to a salad.
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 foil. Bake 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.
Garnishes:
Garnish with fresh parsley or basil leaves for a pop of color.
Pairings:
Serve with a side of garlic bread or a simple salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Simple salad
Troubleshooting advice:
- If the filling is too dry, add a drizzle of olive oil or a splash of chicken broth.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure the stuffing is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caciocavallo Ragusano cheese is a traditional cheese from the Ragusa province in Sicily, Italy. It is made from cow's milk and has a tangy, slightly salty flavor.
Flavor profiles:
The Caciocavallo Ragusano cheese adds a tangy and slightly salty flavor to the filling, while the pine nuts and raisins add a nutty and sweet flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meatier meal.
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Region: Italian