Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large pot
- 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 pot of boiling salted water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
5. Add the cooked rice, diced tomatoes, salt, black pepper, paprika, and cayenne pepper to the skillet. Stir to combine.
6. Remove the skillet from the heat and stir in the chopped parsley, mint, dill, and feta cheese.
7. Stuff the mixture into the bell peppers and place them in a baking dish.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the filling is browned on top.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 810mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Quinoa or couscous can be substituted for the rice.
- Goat cheese or ricotta cheese can be substituted for the feta cheese.
Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded cheese before baking for a cheesy crust.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make extra filling and freeze for a quick and easy meal later.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not tender enough, bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Turkish, Greek, and Mexican cuisine.
Flavor profiles:
The filling is savory and slightly spicy, with a hint of tanginess from the feta cheese.
Serving suggestions:
Serve with a dollop of Greek yogurt or tzatziki sauce for added creaminess.
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