Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion, garlic, oregano, basil, salt, and black pepper to the skillet. Cook until the onion is soft.
5. Stir in the cooked rice and diced tomatoes. Cook for 2-3 minutes.
6. Remove the skillet from heat and stir in the mozzarella cheese, Parmesan cheese, and parsley.
7. Stuff each pepper with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 670mg
Carbohydrates: 19g
Fiber: 3g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any type of cheese can be used instead of mozzarella and Parmesan.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef and rice mixture.
- Use different herbs and spices such as thyme, rosemary, or paprika for different flavor profiles.
- Use different types of peppers such as poblano or Anaheim peppers.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- To make the stuffing ahead of time, cook the beef and rice mixture and store it in the refrigerator until ready to use.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, green salad, or mashed potatoes.
Troubleshooting advice:
If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. They are believed to have originated in the Mediterranean region and have since spread to other parts of the world.
Flavor profiles:
The combination of beef, rice, and herbs gives these stuffed peppers a savory and slightly sweet flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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