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 (14.5 oz)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
5. Add the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the pot. Stir to combine.
6. Add the cooked rice to the pot and stir to combine.
7. Stuff the bell peppers with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and sprinkle the grated Parmesan cheese on top.
9. Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove the stuffed peppers from the oven and sprinkle the chopped fresh parsley on top.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 365
Fat: 18g
Carbohydrates: 23g
Protein: 27g
Sodium: 690mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with mozzarella or cheddar cheese.
Variations:
- Add chopped mushrooms to the beef and rice mixture for extra flavor.
- Use different colored bell peppers for a more colorful presentation.
- Add a can of black beans to the beef and rice mixture for extra protein.
Tips and tricks:
- Use a sharp knife to cut the tops off the bell peppers.
- Make sure to remove all the seeds and membranes from the bell peppers.
- Use a spoon to stuff the beef and rice mixture into the bell peppers.
- Sprinkle the cheese on top of the stuffed peppers evenly for a nice presentation.
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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Garlic bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stuffed peppers are not tender enough, bake them for an additional 5-10 minutes.
- If the cheese is not melted and bubbly, broil the stuffed peppers for 1-2 minutes.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Gravina-Style Stuffed Peppers originated in the town of Gravina in southern Italy. The dish is typically made with ground beef, rice, and Parmesan cheese, and is a popular comfort food in the region.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the stuffed peppers hot with a side of garlic bread and a salad.
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