Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeds removed
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup chicken broth
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, Parmesan cheese, parsley, onion, garlic, salt, black pepper, and red pepper flakes.
4. Stuff the peppers with the beef mixture and place them in a baking dish.
5. In a separate bowl, mix together the diced tomatoes, chicken broth, and olive oil. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the filling is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 20g
Protein: 28g
Sodium: 810mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with Romano cheese.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor.
- Use different colors of bell peppers for a colorful presentation.
- Top the stuffed peppers with shredded mozzarella cheese before baking.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they cook evenly.
- Use a spoon to help pack the beef mixture into the peppers.
- 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 foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of cooked quinoa or couscous for a complete meal.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the filling is 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.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Crocetta-style stuffed peppers are a traditional Italian dish that originated in the Sicilian town of Crocetta. The dish is typically made with ground beef, rice, and Parmesan cheese, and is often served with a tomato-based sauce.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the ground beef, red pepper flakes, and garlic. The sweetness of the bell peppers balances out the dish.
Serving suggestions:
Serve the stuffed peppers hot with a side salad or garlic bread for a complete meal.
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Region: Italian