Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 can (14.5 oz.) diced tomatoes, drained
- 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.
3. In a large pot of boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the onion, celery, carrots, garlic, oregano, basil, salt, and black pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.
6. Stir in the cooked rice and diced tomatoes.
7. Stuff the bell peppers with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and sprinkle with shredded mozzarella cheese.
9. Bake for 25-30 minutes 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: 428
Fat: 22g
Carbohydrates: 25g
Protein: 33g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
- Mozzarella cheese can be substituted with cheddar or parmesan cheese.
Variations:
- Add chopped spinach or kale to the beef and rice mixture for added nutrition.
- Use different colored bell peppers for a more colorful presentation.
- Top with a dollop of sour cream or guacamole for added flavor.
Tips and tricks:
- Make sure to blanch the bell peppers before stuffing to ensure they are tender enough to eat.
- Use a spoon to scoop out the seeds and membranes of the bell peppers.
- Make sure to drain any excess fat from the ground beef before adding the vegetables.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for added freshness.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the bell peppers are still too firm after blanching, bake them in the oven for an additional 10-15 minutes.
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, with variations found in Italian, Mexican, and Middle Eastern cuisine.
Flavor profiles:
The combination of beef, rice, and vegetables creates a savory and satisfying flavor profile, while the melted mozzarella cheese adds a creamy and indulgent touch.
Serving suggestions:
Serve the stuffed peppers as a main dish for a family dinner or as a party appetizer for a crowd.
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Region: Spanish