Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup marinara sauce
- 1 cup shredded Maria Provolone cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
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 5 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon.
6. Add the cooked rice, marinara sauce, oregano, salt, and pepper to the skillet and stir to combine.
7. Remove the skillet from the heat and stir in the shredded Maria Provolone cheese.
8. Stuff the mixture into the blanched peppers and place them in a baking dish.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 28g
Carbohydrates: 22g
Protein: 31g
Sodium: 800mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Any type of cooked grain, such as quinoa or couscous, can be substituted for rice.
- Any type of shredded cheese can be substituted for Maria Provolone.
Variations:
- Add chopped vegetables, such as zucchini or mushrooms, to the filling.
- Use different types of cheese, such as mozzarella or cheddar.
- Top the stuffed peppers with additional marinara sauce or grated cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be used as a topping for baked potatoes or as a filling for tacos or burritos.
- For a spicier version, add red pepper flakes or diced jalapeños to the filling.
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 on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as spinach or arugula, for a colorful and nutritious presentation.
Garnishes:
Top the stuffed peppers with chopped fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
Serve the stuffed peppers with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots.
- Mashed potatoes or sweet potatoes.
- Grilled corn on the cob.
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken or vegetable broth to the skillet.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers are a popular dish in many cultures, including Italian and Mexican cuisine. The use of Maria Provolone cheese in this recipe adds a unique and delicious twist.
Flavor profiles:
The savory and slightly sweet flavors of the bell peppers are complemented by the rich and tangy flavors of the beef, rice, and marinara sauce. The Maria Provolone cheese adds a creamy and slightly smoky flavor to the dish.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a hearty appetizer for a party or gathering.
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Region: Italian