Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Oven-safe 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, cook the ground beef over medium heat until browned.
4. Add the onion and garlic and cook until softened.
5. Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and pepper.
6. Stuff the mixture into the bell peppers and place them in an oven-safe baking dish.
7. Bake for 30 minutes.
8. Remove the dish from the oven and sprinkle the shredded mozzarella cheese on top of the peppers.
9. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 342
Fat: 17g
Carbohydrates: 21g
Protein: 25g
Sodium: 362mg
Sugar: 7g
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.
- Chopped canned tomatoes can be used instead of diced tomatoes.
Variations:
- Add chopped mushrooms or zucchini to the filling mixture.
- Use different types of cheese, such as cheddar or Parmesan.
- Add a can of drained black beans to the filling mixture.
Tips and tricks:
- Make sure to choose bell peppers that are large and have a flat bottom so they can stand up in the baking dish.
- To make the peppers easier to stuff, you can parboil them for a few minutes before filling.
- 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:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh spinach or arugula for a colorful and healthy presentation.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stuffed peppers before serving.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic roasted broccoli
- Caesar salad
Troubleshooting advice:
- If the peppers are not standing up straight in the baking dish, you can cut a small slice off the bottom to create a flat surface.
- If the filling mixture is too dry, add a splash of chicken or vegetable broth to moisten it.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origins of this recipe are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The combination of ground beef, rice, and tomatoes creates a savory and satisfying flavor profile. The addition of oregano and basil adds a touch of herbaceousness, while the melted mozzarella cheese adds a creamy and indulgent element.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or Greek yogurt on top for added creaminess.
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