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 salt
- 1/2 tsp black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 tbsp olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- 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.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, black pepper, chopped parsley, chopped dill, chopped mint, and chopped cilantro. Mix well.
4. Stuff the bell peppers with the beef and rice mixture, packing it in tightly.
5. In a large pot, mix together the tomato sauce, water, and olive oil. Place the stuffed bell peppers in the pot.
6. Cover the pot and cook on low heat for 30 minutes.
7. Transfer the stuffed bell peppers to a baking dish and bake in the preheated oven for 20-25 minutes, until the peppers are tender and the beef is cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Sodium: 660mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Cooked rice can be substituted with cooked quinoa or cooked bulgur.
- Tomato sauce can be substituted with canned diced tomatoes or tomato puree.
Variations:
- Add chopped vegetables such as zucchini, carrots, or mushrooms to the beef and rice mixture.
- Use different herbs such as thyme or oregano instead of the parsley, dill, mint, and cilantro.
- Top the stuffed peppers with grated cheese before baking.
Tips and tricks:
- To make the bell peppers stand upright, slice off a small portion of the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the bell peppers.
- If the beef and rice mixture is too dry, add a little bit of water 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 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 herbs on top.
Garnishes:
Garnish with a sprig of fresh herbs such as parsley, dill, or cilantro.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the beef and rice mixture is too wet, add more cooked rice to absorb the excess moisture.
- If the bell peppers are not cooking evenly, rotate them halfway through the baking time.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Klenät is a traditional meatball dish from the Balkans, often made with a mixture of ground beef, rice, and herbs. This recipe takes inspiration from klenät and stuffs the mixture into bell peppers for a delicious and hearty meal.
Flavor profiles:
This dish is savory and aromatic, with a mix of herbs and spices that give it a fresh and vibrant flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or lunch.
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