Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. Nădlac sausage, casing removed
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp. olive oil
Special equipment needed:
- Large baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
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.
3. In a large mixing bowl, combine the Nădlac sausage, cooked rice, shredded cheddar cheese, chopped onion, chopped celery, chopped green bell pepper, minced garlic, salt, black pepper, paprika, cayenne pepper, and chopped fresh parsley. Mix well.
4. Stuff the mixture into the bell peppers, pressing down firmly to fill them completely.
5. Place the stuffed peppers in a large baking dish and drizzle with olive oil.
6. Bake for 45-50 minutes, or until the peppers are tender and the filling is cooked through.
7. Serve hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 385
Fat: 23g
Carbohydrates: 23g
Protein: 20g
Sodium: 855mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Any type of sausage can be used instead of Nădlac sausage.
- Any type of cheese can be used instead of cheddar cheese.
- White rice can be used instead of brown rice.
Variations:
- Add diced tomatoes to the filling mixture for a more tomato-y flavor.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add cooked ground beef or turkey to the filling mixture for a meatier dish.
Tips and tricks:
- Make sure to press the filling mixture firmly into the peppers to ensure they are completely filled.
- If the peppers are tipping over in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
- Leftover stuffed peppers can be stored in an airtight container 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with additional chopped parsley sprinkled on top.
Garnishes:
Additional chopped parsley
Pairings:
- A simple green salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Creamed spinach
Troubleshooting advice:
- If the peppers are not cooking through, cover the baking dish with foil and continue baking until the peppers are tender.
- If the filling mixture is too dry, add a splash of chicken broth or tomato sauce to moisten it.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw meat.
- Cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Nădlac sausage is a type of Hungarian sausage made from pork and beef. It is known for its rich, smoky flavor and is often used in traditional Hungarian dishes.
Flavor profiles:
Savory, smoky, cheesy, slightly spicy
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner.
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Region: Romanian