Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup bread crumbs
- 1/4 cup olive oil
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, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the diced tomatoes, oregano, basil, salt, and black pepper to the pot. Stir to combine.
6. Add the cooked rice, Parmesan cheese, parsley, and bread crumbs to the pot. Stir to combine.
7. Spoon the mixture into the bell peppers, filling them to the top.
8. Place the stuffed peppers in a baking dish and drizzle with olive oil.
9. Bake for 45-50 minutes, or until the peppers are tender and the filling is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 375
- Fat: 20g
- Carbohydrates: 25g
- Protein: 23g
- Fiber: 5g
- Sugar: 8g
- Sodium: 600mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the filling.
- Use different types of bell peppers such as yellow or orange.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- To make the filling ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat stuffed peppers, place them 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 bed of fresh greens.
- Garnish with chopped fresh herbs such as basil or thyme.
Garnishes:
- Chopped fresh herbs such as basil or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origins of the dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Piodino Stuffed Peppers are savory and hearty with a slight sweetness from the bell peppers.
Serving suggestions:
- Serve the Piodino Stuffed Peppers as a main dish for lunch or dinner.
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Region: Italian