Ingredients with Measurements:
- 4 large bell peppers
- 1/2 lb Kaminwurz sausage, finely chopped
- 1/2 cup cooked rice
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1/4 cup diced zucchini
- 1/4 cup diced tomato
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp olive oil
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, bring water to a boil and blanch the peppers for 5 minutes. Drain and set aside.
4. In a large bowl, mix together the Kaminwurz sausage, cooked rice, onion, celery, carrot, zucchini, tomato, Parmesan cheese, parsley, salt, black pepper, paprika, and olive oil.
5. Stuff the mixture into the peppers and place them in a baking dish.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is cooked through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 20g
Carbohydrates: 18g
Protein: 14g
Sodium: 580mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Kaminwurz sausage can be substituted with any other type of sausage.
- Rice can be substituted with quinoa or couscous.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add chopped mushrooms to the filling mixture.
- Top the stuffed peppers with shredded cheese before baking.
- Use different types of sausage for different flavors.
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.
- Mix the filling mixture well to ensure even distribution of ingredients.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Garnish stuffed peppers with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair stuffed peppers with a glass of red wine.
Suggested side dishes:
Serve stuffed peppers with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the stuffing mixture is cooked through before stuffing the peppers.
Food history:
Kaminwurz sausage is a traditional smoked sausage from the South Tyrol region of Italy.
Flavor profiles:
The Kaminwurz sausage adds a smoky and savory flavor to the dish, while the vegetables and Parmesan cheese add a fresh and slightly sweet flavor.
Serving suggestions:
Serve stuffed peppers as a main dish for lunch or dinner.
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Region: Austrian