Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar 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.
3. In a large pot, cook the ground beef over medium heat until browned.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the cooked rice, paprika, oregano, salt, black pepper, and cayenne pepper to the pot and stir to combine.
6. Add the diced tomatoes and chicken broth to the pot and bring to a simmer.
7. Simmer for 10 minutes, stirring occasionally.
8. Stuff the bell peppers with the beef and rice mixture and place them in a baking dish.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and sprinkle the shredded cheddar cheese over the top of the peppers.
11. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 329
Fat: 16g
Carbohydrates: 22g
Protein: 24g
Sodium: 789mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Monterey Jack or mozzarella cheese can be substituted for the cheddar cheese.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef and rice mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with salsa or sour cream before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- If the peppers are not staying upright, use toothpicks to secure them in place.
- 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 baking dish and cover with foil. Bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of crusty bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F to ensure they are fully cooked.
Food history:
The Ortler Stuffed Peppers are a traditional dish from the Ortler region of Italy, which is known for its hearty and flavorful cuisine.
Flavor profiles:
The Ortler Stuffed Peppers are savory and slightly spicy, with a combination of beef, rice, and vegetables.
Serving suggestions:
Serve the stuffed peppers hot with a side of crusty bread or a simple green salad.
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