Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup grated caciocavallo cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, grated caciocavallo cheese, chopped parsley, basil, oregano, thyme, rosemary, minced garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 25g
Protein: 14g
Fiber: 4g
Substitutions for ingredients:
- Caciocavallo cheese can be substituted with provolone or mozzarella cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked ground beef or sausage to the rice mixture for a meatier version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with tomato sauce or salsa before baking.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to gently pack the rice mixture into the peppers.
- If the peppers are not standing upright, cut a thin slice off the bottom to create a flat surface.
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 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 platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a sprinkle of grated cheese and fresh herbs.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the 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.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the stuffed peppers to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Caciocavallo cheese is a traditional Italian cheese that has been made for centuries. It is a semi-hard cheese that is similar to provolone and is often used in Italian cuisine.
Flavor profiles:
The stuffed peppers are savory and cheesy with a hint of garlic and herbs.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian