Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz.)
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped mint
- 1/4 cup olive oil
- 1/4 cup water
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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 large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, diced tomatoes, paprika, salt, black pepper, and cayenne pepper. Mix well.
4. Add the chopped parsley, dill, and mint to the mixture and stir until evenly distributed.
5. Stuff each bell pepper with the meat mixture and place them upright in a baking dish.
6. Drizzle the olive oil over the stuffed peppers and pour the water into the bottom of the dish.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the meat is cooked through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 22g
Protein: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Cilantro can be used instead of parsley.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Use different types of bell peppers, such as red, yellow, or orange.
- Add chopped vegetables, such as zucchini or mushrooms, to the meat mixture.
Tips and tricks:
- To make the peppers stand upright in the baking dish, cut a thin slice off the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from 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 the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped herbs on top.
Garnishes:
Chopped herbs, such as parsley or dill, can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the meat mixture is too dry, add a splash of water or tomato sauce.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Dobrodar Stuffed Peppers are a traditional Serbian dish that is typically served during special occasions, such as weddings or holidays.
Flavor profiles:
The stuffed peppers are savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or yogurt on top.
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Region: Bulgarian