Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeded
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring water to a boil. Add the bell peppers and cook for 5 minutes. Remove from the pot and set aside.
3. In the same pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the pot and cook until softened.
5. Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper. Cook for 5 minutes.
6. Stuff the bell peppers with the beef and rice mixture.
7. Place the stuffed peppers in a baking dish and sprinkle with mozzarella and Parmesan cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 20g
Protein: 24g
Sodium: 540mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
- Mozzarella cheese can be substituted with cheddar or provolone cheese.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the beef and rice mixture.
- Use different types of bell peppers such as yellow or orange.
- Add a can of black beans or corn to the beef and rice mixture.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice off a small portion of the bottom.
- Use a spoon to remove the seeds and membranes from the inside of the bell peppers.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
Store any leftovers 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 bed of lettuce or with a side of garlic bread.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Simple green salad
Troubleshooting advice:
- If the bell peppers are not cooking evenly, rotate them halfway through the cooking time.
- If the cheese is not melting, place the baking dish under the broiler for a few minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The Crodo-style stuffed peppers are a variation of the Italian dish, which typically includes ground beef, rice, and tomato sauce.
Flavor profiles:
The Crodo-style stuffed peppers are savory and slightly sweet from the bell peppers. The beef and rice mixture is seasoned with oregano and basil, giving it a Mediterranean flavor.
Serving suggestions:
Serve the Crodo-style stuffed peppers as a main dish for dinner or as a hearty lunch.
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