Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1/2 cup chopped tomatoes
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Mixing bowl
- 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 mixing bowl, combine the ground beef, cooked rice, onion, celery, carrots, mushrooms, tomatoes, garlic, oregano, basil, salt, and black pepper.
5. Mix well and stuff the peppers with the mixture.
6. Place the stuffed peppers in a baking dish and pour the marinara sauce over them.
7. Sprinkle the Parmesan cheese on top.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 31g
Protein: 32g
Sodium: 870mg
Fiber: 6g
Sugar: 11g
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 combination of vegetables can be used, depending on personal preference.
Variations:
- Add a can of drained and rinsed black beans or kidney beans to the stuffing mixture.
- Top the stuffed peppers with shredded mozzarella cheese instead of Parmesan cheese.
- Use a different type of sauce, such as salsa or enchilada sauce, instead of marinara sauce.
Tips and Tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the stuffing mixture is too dry, add a little bit of chicken or vegetable broth.
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 baking dish and cover with foil. Bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of cooked quinoa or brown rice for a complete meal.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic mashed potatoes
- Roasted sweet 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 stuffing mixture is too wet, add more cooked rice or breadcrumbs to absorb the excess moisture.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Martino-style stuffed peppers are named after the famous Italian chef Martino da Como, who was known for his creative use of vegetables in his dishes.
Flavor Profiles:
Savory, hearty, and comforting
Serving Suggestions:
Serve the stuffed peppers with a side of garlic bread and a Caesar salad for a complete meal.
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