Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 tsp. paprika
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
4. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the onion and garlic to the skillet and cook until softened.
6. Stir in the cooked rice, diced tomatoes, paprika, oregano, salt, and pepper. Cook for 5 minutes.
7. Stuff the mixture into the blanched peppers and place them in a baking dish.
8. Bake for 20 minutes.
9. Sprinkle the shredded cheddar cheese over the peppers and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Total fat: 16g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 420mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any type of shredded cheese can be used instead of cheddar.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the filling mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with salsa or sour cream before serving.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to help fill the peppers with the mixture.
- Leftover filling can be used as a topping for baked potatoes or as a filling for tacos.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Chopped parsley or cilantro can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender enough, blanch them for an additional 1-2 minutes.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Koryciński Stuffed Peppers are a traditional Polish dish that originated in the town of Korycin.
Flavor profiles:
Savory, slightly spicy, and cheesy.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner.
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Region: Polish