Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup Dairylea cheese spread
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped mushrooms
- 1/4 cup chopped zucchini
- 1/4 cup chopped yellow squash
- 1/4 cup chopped tomatoes
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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.
3. In a mixing bowl, combine the cooked rice, Dairylea cheese spread, chopped onion, celery, carrots, mushrooms, zucchini, yellow squash, tomatoes, garlic powder, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 33g
Protein per serving: 8g
Substitutions for ingredients:
- Any type of cheese spread can be used instead of Dairylea.
- Any type of vegetables can be used for the filling.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with shredded cheese before baking for a cheesy crust.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Make sure the filling is tightly packed into the peppers to prevent them from collapsing while baking.
- Leftover filling can be used as a side dish or in a wrap.
Storage instructions:
Leftover stuffed peppers can be stored 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 salad.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender enough after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the stuffing is cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Turkish, and Italian cuisine.
Flavor profiles:
The Dairylea cheese spread adds a creamy and tangy flavor to the filling, while the vegetables provide a fresh and savory taste.
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: N/A