Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup crumbled Kefalotyri cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup tomato sauce
- 1/2 cup water
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Spoon
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, Kefalotyri cheese, chopped onion, minced garlic, chopped parsley, chopped mint, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. In a separate bowl, mix the tomato sauce and water together and pour over the stuffed peppers.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Kefalotyri cheese can be substituted with feta cheese or Parmesan cheese.
- Fresh parsley and mint can be substituted with dried herbs.
Variations:
- Add ground beef or lamb to the stuffing mixture for a meatier version.
- Add chopped tomatoes or zucchini to the stuffing mixture for extra flavor and texture.
Tips and tricks:
- To prevent the stuffed peppers from falling over in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
- If the stuffing mixture is too dry, add a little more olive oil or tomato sauce to moisten it.
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 baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of paprika.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the stuffing mixture is too wet, add more rice or cheese to absorb the excess moisture.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F (74°C) to ensure that any raw meat is fully cooked.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Greek, Turkish, and Mexican cuisine.
Flavor profiles:
The Kefalotyri cheese adds a salty and tangy flavor to the dish, while the fresh herbs and tomato sauce provide a bright and fresh taste.
Serving suggestions:
Serve the stuffed peppers as a main course for a family dinner or as a side dish for a larger gathering.
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Region: Greek