Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked rice
- 1/2 cup khrenovina (horseradish vodka)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped mushrooms
- 1/2 cup chopped tomatoes
- 1/2 cup chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup olive oil
Special equipment needed:
- Large baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cups and spoons
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 mixing bowl, combine the cooked rice, khrenovina, onion, celery, carrot, mushrooms, tomatoes, parsley, garlic, salt, black pepper, cayenne pepper, smoked paprika, thyme, oregano, basil, and olive oil. Mix well.
4. Stuff the bell peppers with the rice mixture and place them in a large baking dish.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Sodium: 400mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Instead of khrenovina, you can use regular vodka or omit it altogether.
- You can substitute the vegetables with your preferred ones.
Variations:
- You can add ground beef or turkey to the filling for a meatier version.
- You can use different types of rice, such as brown or wild rice.
- You can add cheese to the filling for a cheesy version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- To make the filling more flavorful, sauté the vegetables in a pan before mixing them with the rice.
Storage instructions:
Store the 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 microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish the stuffed peppers with a dollop of sour cream or a sprinkle of grated cheese.
Pairings:
Serve the stuffed peppers with a side of crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled corn
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of vegetable broth or water to the mixture.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Khrenovina is a traditional Russian drink made from horseradish and vodka. It is often used in cooking to add a unique flavor to dishes.
Flavor profiles:
The stuffed peppers have a spicy and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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