Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, bring water to a boil and blanch the peppers for 3-4 minutes. Drain and set aside.
4. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the onion, celery, and carrot to the skillet and cook until softened.
6. Stir in the cooked rice, diced tomatoes, garlic powder, basil, oregano, salt, and black pepper. Cook for 2-3 minutes.
7. Stuff the peppers with the beef and rice mixture and place them in a baking dish.
8. Sprinkle shredded mozzarella cheese on top of each pepper.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 20g
Protein: 23g
Sodium: 510mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Mozzarella cheese can be substituted with cheddar or Parmesan cheese.
Variations:
- Add chopped spinach or kale to the beef and rice mixture for added nutrition.
- Use different colored bell peppers for a colorful presentation.
- Top with breadcrumbs for added texture.
Tips and tricks:
- Use a sharp knife to cut off the tops of the peppers.
- Make sure to remove all the seeds and membranes from the peppers.
- Blanche the peppers before stuffing to ensure they are cooked through.
- Use a spoon to stuff the peppers evenly.
- Use a baking dish that fits the peppers snugly to prevent them from falling over.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, green salad.
Troubleshooting advice:
If the peppers are not cooked through, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The beef and rice mixture is savory and flavorful, while the bell peppers add a sweet and slightly bitter flavor.
Serving suggestions:
Serve stuffed peppers as a main dish for lunch or dinner.
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Region: Italian