Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of morcilla (Spanish blood sausage)
- 1 cup of cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1 cup of tomato sauce
- 1 cup of chicken broth
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- 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, bring salted water to a boil and blanch the peppers for 5 minutes. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
5. Add the morcilla to the skillet and cook until browned, breaking it up with a wooden spoon.
6. Add the cooked rice, smoked paprika, salt, and pepper to the skillet and stir to combine.
7. Stuff the peppers with the morcilla mixture and place them in a baking dish.
8. In a small bowl, mix together the tomato sauce and chicken broth. Pour the mixture over the stuffed peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the sauce is bubbly.
11. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 25g
Protein: 14g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- Instead of morcilla, you can use any other type of sausage.
- You can use any type of cooked rice, such as white or brown rice.
Variations:
- You can add chopped vegetables, such as zucchini or mushrooms, to the morcilla mixture.
- You can use different types of peppers, such as poblano or Anaheim peppers.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- If the morcilla mixture is too dry, you can add a splash of chicken broth or tomato sauce to moisten it.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 preheated oven at 350°F for 15-20 minutes, until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Pair with a Spanish red wine, such as Tempranillo.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the peppers are not tender enough, you can bake them for an additional 10-15 minutes.
- If the morcilla mixture is too wet, you can add more cooked rice to absorb the excess moisture.
Food safety advice:
Make sure to cook the morcilla mixture to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Morcilla is a traditional Spanish sausage made with pig's blood, onions, and spices.
Flavor profiles:
The morcilla stuffing is rich and savory, with a slightly spicy and smoky flavor from the smoked paprika.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty appetizer for a party.
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Region: Spanish