Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup diced Extrawurst sausage
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion, celery, green and red bell peppers, and sauté until tender.
4. Add the cooked rice, diced Extrawurst sausage, and shredded cheddar cheese to the skillet. Stir until the cheese is melted and everything is well combined.
5. Season the mixture with salt and pepper to taste.
6. Stuff the mixture into the bell peppers, filling them to the top.
7. Place the stuffed peppers in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and golden brown.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 327
Fat: 18g
Carbohydrates: 27g
Protein: 14g
Sodium: 545mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Extrawurst sausage can be substituted with any other type of cooked sausage.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add diced tomatoes or tomato sauce to the filling mixture for a more saucy dish.
- Use different types of bell peppers, such as yellow or orange, for a colorful presentation.
- Add chopped herbs, such as parsley or basil, to the filling mixture for extra flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the filling mixture is too dry, add a splash of chicken or vegetable broth to moisten it.
- 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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil, for a pop of color.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese on top is not melted and golden brown, broil for a few minutes until desired color is achieved.
Food safety advice:
- Make sure the filling mixture is heated through to an internal temperature of 165°F (74°C) to ensure food safety.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
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 Extrawurst and cheese filling mixture is savory and slightly spicy, while the bell peppers add a sweet and slightly bitter flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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