Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
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.
3. In a large pot, cook the ground beef over medium heat until browned.
4. Add the onion, celery, and carrots to the pot and cook until the vegetables are tender.
5. Stir in the cooked rice, diced tomatoes, garlic powder, oregano, basil, salt, and black pepper.
6. Spoon the beef mixture into the bell peppers and place them in a baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and sprinkle the shredded mozzarella cheese on top of the peppers.
9. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Cheddar cheese can be used instead of mozzarella cheese.
Variations:
- Add chopped spinach or kale to the beef mixture for added nutrition.
- Use different colors of bell peppers for a colorful presentation.
- Add a can of drained and rinsed black beans to the beef mixture for added fiber.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers won't stand up on their own, slice a small piece off the bottom to create a flat surface.
- Use a spoon to remove the seeds and membranes from the peppers.
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 spinach or arugula for added color and nutrition.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stuffed peppers for added flavor and color.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not cooked through after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after baking, broil the peppers for 1-2 minutes.
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 have been a popular dish in many cultures for centuries. The dish is believed to have originated in the Mediterranean region.
Flavor profiles:
The beef mixture is savory and flavorful, with hints of garlic, oregano, and basil. The bell peppers add a slightly sweet and tangy flavor.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or Greek yogurt on top for added creaminess.
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