Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of loukaniko (Greek sausage)
- 1 cup of cooked rice
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of water
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large baking dish
- Aluminum foil
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 large skillet, cook the loukaniko over medium heat until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the onion and garlic and cook until softened.
5. Add the cooked rice, oregano, basil, salt, and black pepper to the skillet and stir to combine.
6. Add the cooked loukaniko to the skillet and stir to combine.
7. Stuff the bell peppers with the loukaniko and rice mixture.
8. In a small bowl, mix together the diced tomatoes, water, and olive oil.
9. Pour the tomato mixture over the stuffed peppers.
10. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the peppers are tender.
11. Remove the foil and sprinkle the chopped parsley over the peppers.
12. Bake for an additional 10-15 minutes, or until the tops are golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 398
- Fat: 25g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Loukaniko can be substituted with any type of sausage.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add chopped vegetables such as zucchini or eggplant to the stuffing mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
Tips and tricks:
- To make the peppers stand upright, slice a small piece off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure the stuffing mixture is cooled before stuffing the peppers to prevent them from cooking too quickly.
Storage instructions:
- Store any leftover stuffed peppers 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 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of rice or quinoa.
- Garnish with fresh parsley or chopped scallions.
Pairings:
- Serve with a Greek salad or roasted vegetables.
Suggested side dishes:
- Tzatziki sauce
- Hummus and pita bread
- Roasted potatoes
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Loukaniko is a traditional Greek sausage made with pork, garlic, and orange peel.
Flavor profiles:
- Savory, slightly spicy, and tangy.
Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner or as a side dish for a Greek-themed meal.
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Region: Greek