Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot of boiling water, blanch the peppers for 5 minutes, then drain and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the ground beef, onion, and garlic, and cook until the beef is browned and the onion is tender.
6. Add the drained tomatoes, oregano, basil, salt, and black pepper, and cook for 5 minutes.
7. Stir in the cooked rice, Parmesan cheese, and parsley.
8. Stuff the peppers with the beef mixture and place them in a baking dish.
9. Bake for 30-40 minutes, or until the peppers are tender and the filling is hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the flesh.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
- To reheat stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad.
- Garnish with chopped parsley or shredded cheese.
Pairings:
- Serve with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the filling is too dry, add a little bit of tomato sauce or broth to moisten it.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Giacobin de Zena is a traditional Italian dish that originated in the city of Genoa.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian