Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
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, cook the ground beef over medium heat until browned.
4. Add the onion, celery, and carrots to the pot and cook until the vegetables are soft.
5. Add the cooked rice, diced tomatoes, tomato paste, oregano, basil, garlic powder, salt, and pepper to the pot. Stir to combine.
6. Stuff the mixture into the bell peppers and place them in a baking dish.
7. Sprinkle the shredded mozzarella cheese over the top of the stuffed peppers.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 450mg
Carbohydrates: 26g
Fiber: 5g
Sugar: 9g
Protein: 26g
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 cheese can be used instead of mozzarella.
Variations:
- Add chopped mushrooms to the vegetable mixture.
- Use different types of bell peppers, such as red, yellow, or orange.
- Add a can of black beans or corn to the mixture.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper so they stand up straight.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the peppers are not standing up straight in the baking dish, use crumpled foil to prop them up.
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 lettuce or with a side salad.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the top of the stuffed peppers.
Pairings:
Serve with garlic bread or a side of roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and spread to other parts of the world, including Mexico and the United States.
Flavor profiles:
The combination of ground beef, rice, and vegetables gives these stuffed peppers a savory and slightly sweet flavor. The melted cheese on top adds a creamy and rich element.
Serving suggestions:
Serve the stuffed peppers hot out of the oven with a side of garlic bread or a salad for a complete meal.
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