Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 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 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the pot and let cool.
3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion, mushrooms, garlic, oregano, basil, salt, and pepper to the skillet. Cook for 5 minutes or until the vegetables are tender.
5. Add the cooked rice and marinara sauce to the skillet and stir to combine.
6. Stuff the peppers with the beef and rice mixture and place them in a baking dish.
7. Sprinkle the shredded mozzarella cheese over the top of the peppers.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 30g
Protein: 32g
Sodium: 800mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any type of cheese can be used instead of mozzarella.
Variations:
- Add diced tomatoes or chopped spinach to the beef and rice mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top with chopped fresh herbs such as parsley or basil.
Tips and tricks:
- Make sure to cook the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers.
- 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:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of garlic bread.
Garnishes:
Top with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Garlic bread, roasted vegetables, side salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate them halfway through the cooking time.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of rice and ground beef in this recipe is a nod to Italian cuisine.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Italian