Ingredients with Measurements:
- 4 large bell peppers
- 1 pound of Lucanica sausage, casings removed
- 1 cup of cooked rice
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped fresh parsley
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- 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 large pot of boiling water, blanch the peppers for 3-4 minutes, until slightly softened. Remove and set aside.
4. In a large skillet, cook the Lucanica sausage over medium heat until browned, breaking it up into small pieces with a wooden spoon.
5. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
6. Stir in the cooked rice, diced tomatoes, parsley, and Parmesan cheese. Season with salt and pepper to taste.
7. Stuff the mixture into the blanched peppers, filling them to the top.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 386
Fat: 23g
Carbohydrates: 23g
Protein: 21g
Sodium: 742mg
Substitutions for ingredients:
- Lucanica sausage can be substituted with any other type of sausage or ground meat.
- Rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add chopped mushrooms or zucchini to the filling mixture.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to help pack the filling mixture into the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the sausage thoroughly before stuffing the peppers.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Lucanica sausage is a type of Italian sausage that originated in the region of Lucania, now known as Basilicata.
Flavor profiles:
The Lucanica sausage adds a savory and slightly spicy flavor to the filling mixture, which is balanced by the sweetness of the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Italian