Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of ground beef
- 1 cup of cooked rice
- 1 cup of Caciocavallo di Cimina cheese, grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes, drained
- 1/4 cup of water
Special equipment needed:
- Large 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. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
4. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
5. Add the cooked rice, Caciocavallo di Cimina cheese, salt, black pepper, paprika, dried oregano, dried basil, and cayenne pepper. Mix well.
6. Add the drained diced tomatoes and water. Stir until well combined.
7. Stuff the bell peppers with the beef and rice mixture, packing it tightly.
8. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
9. Bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 383
Fat per serving: 20g
Carbohydrates per serving: 23g
Protein per serving: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Mozzarella or provolone cheese can be substituted for the Caciocavallo di Cimina cheese.
- Brown rice or quinoa can be substituted for the white rice.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef and rice mixture.
- Use different types of cheese such as feta or goat cheese.
- Add a can of drained and rinsed black beans to the beef and rice mixture.
Tips and tricks:
- Use a serrated knife to cut the tops off the bell peppers.
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Pack the beef and rice mixture tightly into the bell peppers to prevent them from falling apart.
- If the cheese starts to brown too quickly, cover the peppers with foil again.
Storage instructions:
Store any leftover stuffed peppers 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 platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish the stuffed peppers with chopped fresh parsley or basil.
Pairings:
Serve the stuffed peppers with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 15 minutes.
- If the cheese is not melted and bubbly after baking, broil the peppers for a few minutes until the cheese is golden brown.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Caciocavallo di Cimina is a type of cheese that originated in the Cimina Mountains of Italy.
Flavor profiles:
The stuffed peppers are savory and slightly spicy with a creamy and cheesy filling.
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a hearty lunch.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Spicy, Aromatic