Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Kars Gravyeri cheese
- 1/4 cup tomato paste
- 1 cup beef broth
Special equipment needed:
- Large pot
- Oven-safe 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. Set aside.
3. In a large pot, brown the ground beef over medium-high heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the cooked rice, paprika, cumin, salt, and black pepper to the pot and stir to combine.
5. Add the grated Kars Gravyeri cheese and tomato paste to the pot and stir until the cheese is melted and the tomato paste is evenly distributed.
6. Stuff the mixture into the bell peppers, packing it tightly.
7. Place the stuffed peppers in an oven-safe baking dish and pour the beef broth over them.
8. Cover the baking dish with foil and bake for 45-50 minutes, or until the peppers are tender.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Kars Gravyeri cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the filling for extra flavor and nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Top the stuffed peppers with a dollop of sour cream or Greek yogurt before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers, being careful not to tear the flesh.
- Make sure to pack the filling tightly into the peppers to prevent them from collapsing during baking.
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 on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as spinach or arugula, for a colorful and nutritious presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Pairings:
Serve with a side of crusty bread or a simple green salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese on top is not browning, place the baking dish under the broiler for a few 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.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Kars Gravyeri cheese is a type of Turkish cheese that is similar to Swiss cheese. It is named after the city of Kars in northeastern Turkey.
Flavor profiles:
The combination of ground beef, rice, and Kars Gravyeri cheese gives these stuffed peppers a savory and slightly nutty flavor.
Serving suggestions:
Serve the stuffed peppers hot with a side of crusty bread or a simple green salad for a complete meal.
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Region: Turkish