Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup grated Formazza cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup tomato sauce
- 1/4 cup water
Special equipment needed:
- Baking dish
- Aluminum foil
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 bowl, mix together the cooked rice, grated Formazza cheese, chopped onion, celery, carrot, mushrooms, garlic, olive oil, salt, pepper, parsley, basil, and oregano.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Place the stuffed peppers in a baking dish.
6. In a small bowl, mix together the tomato sauce and water. Pour the mixture over the stuffed peppers.
7. Cover the baking dish with aluminum foil.
8. Bake the stuffed peppers in the preheated oven for 45-50 minutes, or until the peppers are tender.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 28g
- Protein: 16g
Substitutions for ingredients:
- Formazza cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Rice can be substituted with quinoa or couscous.
- Any other vegetables can be added or substituted, such as zucchini or eggplant.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Top the stuffed peppers with breadcrumbs before baking for a crispy texture.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the peppers to prevent them from falling apart.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the peppers are not standing up straight in the baking dish, cut a small slice off the bottom to create a flat surface.
Storage instructions:
- Store any leftover stuffed peppers 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 aluminum foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw meat and vegetables.
- Use a meat thermometer to ensure that the stuffing mixture reaches an internal temperature of 165°F.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The use of rice and cheese in this recipe is inspired by the Italian region of Formazza, known for its delicious cheeses.
Flavor profiles:
- The combination of the sweet bell peppers, savory rice and cheese stuffing, and aromatic herbs creates a delicious and comforting flavor profile.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Italian