Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. kaszanka (Polish blood sausage)
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. paprika
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup water
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, cook kaszanka over medium heat until browned. Remove from pot and set aside.
4. In the same pot, sauté onion and garlic in olive oil until translucent.
5. Add cooked rice, paprika, salt, and pepper to the pot and stir until combined.
6. Remove from heat and add the cooked kaszanka to the pot. Mix until well combined.
7. Stuff each bell pepper with the kaszanka and rice mixture.
8. In a separate bowl, mix together tomato sauce and water. Pour the mixture into the bottom of a baking dish.
9. Place the stuffed peppers into the baking dish and cover with foil.
10. Bake for 45-50 minutes or until the peppers are tender.
11. Remove the foil and bake for an additional 10-15 minutes or until the tops are browned.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 18g
Substitutions for ingredients:
- Kaszanka can be substituted with any type of sausage.
- White rice can be substituted with brown rice or quinoa.
- Tomato sauce can be substituted with diced tomatoes.
Variations:
- Add diced vegetables such as carrots, celery, or zucchini to the kaszanka and rice mixture.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers are not standing upright, slice off a small portion of the bottom to create a flat surface.
- To prevent the peppers from falling over in the baking dish, place them close together.
Storage instructions:
- Store leftover stuffed peppers 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 at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
- Sprinkle chopped parsley or cilantro on top of the stuffed peppers before serving.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to cook the kaszanka thoroughly before stuffing the peppers.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kaszanka is a traditional Polish blood sausage made with pork, buckwheat groats, and spices.
Flavor profiles:
- The kaszanka adds a rich, savory flavor to the dish.
Serving suggestions:
- Serve the stuffed peppers hot with a side of roasted vegetables or a salad.
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Region: Polish