Ingredients with Measurements:
- 4 large bell peppers, tops removed and seeded
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped zucchini
- 1/2 cup chopped eggplant
- 1/2 cup chopped tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup tomato sauce
- 1/4 cup water
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. In a mixing bowl, combine the cooked ground beef, cooked rice, chopped onion, chopped mushrooms, chopped zucchini, chopped eggplant, chopped tomatoes, minced garlic, dried basil, dried oregano, salt, black pepper, grated Parmesan cheese, and breadcrumbs.
5. Stuff the mixture into the bell peppers.
6. In a small bowl, mix together the tomato sauce and water. Pour over the stuffed peppers.
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 heated through.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 20g
Carbohydrates: 28g
Protein: 33g
Sodium: 680mg
Sugar: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Rice can be substituted with quinoa or couscous.
- Any combination of vegetables can be used, depending on personal preference.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Use different types of peppers, such as poblano or Anaheim.
- Add a can of drained and rinsed black beans to the filling mixture.
Tips and tricks:
- Make sure to cook the bell peppers for 5 minutes before stuffing to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- Leftover filling can be used as a side dish or added to a salad.
Storage instructions:
Store leftover stuffed peppers in an airtight container 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 bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The Italian version, known as "peperoni ripieni," is typically stuffed with a mixture of ground beef, rice, and tomato sauce.
Flavor profiles:
The Misto-Style Stuffed Peppers have a savory and slightly sweet flavor from the combination of ground beef, vegetables, and tomato sauce.
Serving suggestions:
Serve the stuffed peppers hot with a side salad or roasted vegetables for a complete meal.
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