Ingredients with Measurements:
- 4 large bell peppers, any color
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup uncooked long-grain white rice
- 1/2 cup vegetable broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup frozen corn
- 1/2 cup cooked black beans
- 1/2 cup crumbled feta cheese
Special Equipment Needed:
- Knife
- Cutting board
- Large skillet
- Measuring cups and spoons
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and ribs.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the cumin, paprika, coriander, turmeric, black pepper, and salt and cook for 1 minute.
6. Add the rice and cook for 2 minutes, stirring constantly.
7. Add the vegetable broth and diced tomatoes and bring to a boil.
8. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
9. Add the corn and black beans and cook for 5 minutes.
10. Remove from heat and stir in the feta cheese.
11. Place the bell peppers in a baking dish.
12. Fill each pepper with the rice mixture.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10 minutes.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 34g
Protein: 9g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Ground cumin: ground coriander or chili powder
- Smoked paprika: regular paprika
- Ground coriander: ground cumin
- Ground turmeric: ground ginger
- Long-grain white rice: brown rice or quinoa
- Vegetable broth: chicken broth or water
- Diced tomatoes: fresh tomatoes
- Frozen corn: fresh or canned corn
- Black beans: pinto beans or kidney beans
- Feta cheese: goat cheese or ricotta cheese
Variations:
- Add 1/2 cup cooked ground beef or turkey for a heartier dish.
- Substitute cooked quinoa for the rice.
- Add 1/2 cup chopped bell peppers to the filling.
- Use a combination of different colored bell peppers.
Tips and Tricks:
- Make sure to drain the diced tomatoes before adding them to the filling.
- If the peppers are too large, cut them in half lengthwise.
- For a spicier dish, add 1/4 teaspoon of cayenne pepper to the filling.
Storage Instructions:
Store the stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the stuffed peppers with a dollop of sour cream or Greek yogurt.
- Sprinkle chopped fresh parsley or cilantro over the top for a pop of color.
- Place the stuffed peppers on a bed of fresh greens for a light and healthy meal.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced green onions
- Sliced olives
- Crumbled feta cheese
- Sour cream or Greek yogurt
Pairings:
- Rice
- Salad
- Roasted vegetables
Suggested Side Dishes:
- Roasted potatoes
- Baked sweet potatoes
- Sauteed greens
- Grilled corn
Troubleshooting Advice:
- If the peppers are too soft, reduce the baking time.
- If the filling is too dry, add a little more vegetable broth.
Food Safety Advice:
- Make sure to cook the rice completely before stuffing the peppers.
- Refrigerate any leftovers within 2 hours of cooking.
Food History:
GoGoşi Stuffed Peppers are a traditional dish from the Caucasus region. It is believed to have originated in Armenia and is popular in many countries in the region.
Flavor Profiles:
GoGoşi Stuffed Peppers have a savory and slightly smoky flavor from the spices and feta cheese. The peppers are slightly sweet and the filling is slightly salty.
Serving Suggestions:
GoGoşi Stuffed Peppers are best served warm. They can be served as a main dish or as a side dish.
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Region: Romanian