Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup grated cheddar cheese
- 1 cup chopped lukanka (Bulgarian sausage)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, grated cheddar cheese, chopped lukanka, chopped onion, minced garlic, olive oil, salt, and pepper.
4. Stuff each pepper with the mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 385
Fat: 22g
Carbohydrates: 28g
Protein: 19g
Sodium: 810mg
Sugar: 6g
Substitutions for ingredients:
- Lukanka can be substituted with any type of sausage or meat.
- Cheddar cheese can be substituted with any type of cheese.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add chopped tomatoes or tomato sauce to the filling for a more saucy dish.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add chopped herbs, such as parsley or cilantro, to the filling for added flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled foil to prop them up.
- Leftover filling can be used as a side dish or added to omelets or frittatas.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as spinach or arugula, for added color and nutrition.
Garnishes:
Garnish with chopped herbs, such as parsley or cilantro, or a dollop of sour cream.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted broccoli
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil for a few minutes until golden brown.
Food safety advice:
- Make sure the lukanka is cooked thoroughly before adding it to the filling.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lukanka is a type of Bulgarian sausage that is made with pork, beef, and spices. It is often used in traditional Bulgarian dishes, such as lukanka and cheese stuffed peppers.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Bulgarian