Ingredients with Measurements:
- 4 bell peppers, halved and seeded
- 1 cup of cooked rice
- 1/2 cup of crumbled feta cheese
- 1/2 cup of grated kefalograviera cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped green onions
- 2 garlic cloves, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cooked rice, feta cheese, kefalograviera cheese, parsley, mint, dill, green onions, garlic, salt, and black pepper.
3. Mix well until all the ingredients are evenly distributed.
4. Stuff each bell pepper half with the rice and cheese mixture.
5. Place the stuffed peppers in a baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Cover the baking dish with aluminum foil.
8. Bake for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted and golden brown.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 8g
Cholesterol: 42mg
Sodium: 570mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 6g
Protein: 11g
Substitutions for ingredients:
- You can substitute the kefalograviera cheese with any other hard cheese, such as Parmesan or Pecorino Romano.
- You can substitute the fresh herbs with dried herbs, but reduce the amount by half.
Variations:
- You can add chopped tomatoes or roasted red peppers to the rice and cheese mixture for extra flavor.
- You can use different types of peppers, such as poblano or Anaheim peppers, for a spicier version.
- You can add cooked ground beef or lamb to the rice and cheese mixture for a meatier version.
Tips and tricks:
- Make sure to choose bell peppers that are firm and have a bright color.
- You can cook the rice in advance to save time.
- If the stuffed peppers are browning too quickly, cover them with aluminum foil again and continue baking.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with aluminum foil.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed peppers on a platter and garnish with fresh herbs.
- Serve with a side salad or roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley, mint, or dill.
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
Suggested side dishes:
- Roasted vegetables, such as carrots, zucchini, or eggplant.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with aluminum foil and continue baking until they are cooked through.
- If the cheese is not melted and golden brown, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F (74°C) before serving.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Greek, Turkish, and Mexican cuisine.
- The use of rice and cheese in this recipe is a nod to Greek cuisine.
Flavor profiles:
- The combination of rice, cheese, and fresh herbs creates a savory and flavorful filling for the peppers.
- The sweetness of the bell peppers balances out the saltiness of the cheese.
Serving suggestions:
- Serve the stuffed peppers as a main course for lunch or dinner.
- They can also be served as a side dish or appetizer.
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Region: Greek