Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked rice
- 1 cup ljutenica (Balkan-style roasted red pepper and tomato spread)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons 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 cooked rice, ljutenica, feta cheese, parsley, dill, garlic, salt, and black pepper.
4. Stuff the bell peppers with the rice mixture and place them in a baking dish.
5. Drizzle the olive oil 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 filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 230
Fat: 10g
Carbohydrates: 28g
Protein: 7g
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Instead of ljutenica, you can use roasted red peppers and tomato paste.
- Instead of feta cheese, you can use goat cheese or queso fresco.
- Instead of parsley and dill, you can use other fresh herbs like basil or cilantro.
Variations:
- Add cooked ground beef or lamb to the rice mixture for a meatier version.
- Use different types of bell peppers, such as yellow or orange, for a colorful presentation.
- Top the stuffed peppers with grated cheese before baking for a cheesy crust.
Tips and tricks:
- To make the stuffing easier to handle, mix it with your hands.
- If the peppers are not standing upright, slice a small piece off the bottom to create a flat surface.
- You can make the rice mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store the leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the stuffed peppers with a dollop of sour cream or Greek yogurt.
Pairings:
Serve the stuffed peppers with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or grilled corn on the cob.
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the filling is too dry, add a splash of olive oil or a tablespoon of water to the rice mixture.
Food safety advice:
Make sure the stuffed peppers reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ljutenica is a traditional Balkan spread made from roasted red peppers and tomatoes. It is commonly used in Bulgarian, Serbian, and Macedonian cuisine.
Flavor profiles:
The ljutenica adds a smoky and slightly spicy flavor to the stuffed peppers, while the feta cheese adds a tangy and salty note.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Balkan