Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. ground pork
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups mashed potatoes
- 1 cup applesauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. nutmeg
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a mixing bowl, combine the ground pork, onion, garlic, salt, black pepper, paprika, and nutmeg.
5. Add the mashed potatoes and applesauce to the bowl and mix well.
6. Stuff the mixture into the bell peppers, packing it tightly.
7. In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
8. Brush the outside of the peppers with olive oil and roll them in the breadcrumb mixture to coat.
9. Place the stuffed peppers in a baking dish and bake for 30-35 minutes until the peppers are tender and the filling is cooked through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 29g
Carbohydrates: 42g
Protein: 26g
Sodium: 950mg
Sugar: 16g
Fiber: 6g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Sweet potatoes can be used instead of regular potatoes.
- Cinnamon can be used instead of nutmeg.
Variations:
- Add chopped apples or raisins to the filling for a sweeter taste.
- Use different types of peppers, such as poblano or Anaheim.
- Add chopped herbs, such as parsley or thyme, to the filling for extra flavor.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart.
- Use a spoon to help stuff the filling into the peppers.
- If the breadcrumbs don't stick well, brush the peppers with a little bit of egg wash before rolling them in the mixture.
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 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle chopped parsley or chives on top of the stuffed peppers for a pop of color.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not cooking through, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a little bit of milk or cream to the mixture.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
Himmel und Erde, which translates to "heaven and earth," is a traditional German dish made with mashed potatoes and applesauce. This recipe puts a twist on the classic dish by using it as a stuffing for bell peppers.
Flavor profiles:
The combination of savory ground pork, mashed potatoes, and sweet applesauce creates a unique and delicious flavor profile in these stuffed peppers.
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a hearty lunch.
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Region: German