Italian > Stuffed Pepper

Malga Stelvio Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking

Special equipment needed:
- Large pot for boiling peppers
- Skillet for cooking beef and vegetables
- Baking dish for peppers

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove the peppers from the water and set aside.

3. In a skillet, heat some olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.

5. Add the drained diced tomatoes to the skillet and cook for another 5 minutes.

6. Stir in the cooked rice, parsley, and shredded mozzarella cheese. Season with salt and pepper to taste.

7. Stuff the beef and rice mixture into the peppers and place them in a baking dish.

8. Bake the stuffed peppers in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 22g
Protein: 26g
Sodium: 350mg

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef.
- Any type of cheese can be used instead of mozzarella.
- Brown rice or quinoa can be used instead of white rice.

Variations:
- Add some chopped jalapeños or hot sauce for a spicy version.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Add some black beans or corn to the beef and rice mixture for a Tex-Mex twist.

Tips and tricks:
- Be sure to cook the peppers for 5 minutes before stuffing them to ensure they are tender.
- Use a spoon to help stuff the beef and rice 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 the refrigerator for up to 3 days.

Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.

Presentation ideas:
Serve the stuffed peppers on a platter with some fresh parsley or cilantro sprinkled on top.

Garnishes:
Fresh parsley or cilantro can be used as a garnish.

Pairings:
Serve the stuffed peppers with a side salad or some crusty bread.

Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.

Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.

Food history:
Malga Stelvio is a mountain hut located in the Italian Alps. This recipe is inspired by the hearty and comforting dishes served at the hut.

Flavor profiles:
The beef and rice mixture is savory and cheesy, while the peppers add a slightly sweet and earthy flavor.

Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or lunch.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Savory, Tangy, Herbal, Spicy, Earthy, Sweet