Ingredients with Measurements:
- 4 large bell peppers
- 1/2 pound ground sausage
- 1/2 cup cooked rice
- 1/2 cup grated Metsovone cheese
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- 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 skillet, cook the sausage over medium heat until browned. Drain the excess fat.
4. In the same skillet, sauté the onion, celery, green bell pepper, and garlic in olive oil until tender.
5. Add the cooked rice, grated Metsovone cheese, and cooked sausage to the skillet. Mix well.
6. Stuff the bell peppers with the sausage and cheese mixture.
7. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the filling is hot and bubbly.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 23g
- Carbohydrates: 17g
- Protein: 18g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground sausage.
- Cheddar cheese can be substituted for the Metsovone cheese.
Variations:
- Add diced tomatoes to the filling mixture for a more flavorful dish.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Be sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the peppers to avoid tearing the delicate flesh.
- If the peppers are not standing up straight in the baking dish, cut a thin slice off the bottom to create a flat surface.
Storage instructions:
- Store any leftovers 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 heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
- Garnish with chopped fresh parsley or cilantro for added flavor and color.
Pairings:
- Serve with a glass of red wine for a perfect pairing.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Metsovone cheese is a traditional Greek cheese made from cow's milk and named after the town of Metsovo in northern Greece.
Flavor profiles:
- The dish has a savory and slightly smoky flavor from the sausage and Metsovone cheese.
Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner or as an appetizer for a party.
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Region: Greek