Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/2 cup crumbled feta cheese
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-high heat until browned.
4. Add the onion and garlic to the pot and cook until softened.
5. Stir in the cooked rice, salt, black pepper, paprika, cumin, and cayenne pepper.
6. Add the diced tomatoes and water to the pot and bring to a simmer.
7. Cook for 10 minutes, stirring occasionally.
8. Remove the pot from the heat and stir in the fresh parsley, mint, dill, and feta cheese.
9. Stuff the bell peppers with the beef and rice mixture.
10. Place the stuffed peppers in a baking dish and cover with foil.
11. Bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is hot and bubbly.
13. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 22g
- Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Feta cheese can be substituted with goat cheese or queso fresco.
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 the stuffed peppers with shredded cheese before baking for a cheesy crust.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- 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 stuffed peppers, place them 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 fresh greens for a colorful and nutritious meal.
Garnishes:
- Garnish the stuffed peppers with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve the stuffed peppers with a side of crusty bread and a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Turkish, Greek, and Mexican cuisine.
Flavor profiles:
- The beef and rice filling is savory and spiced with paprika, cumin, and cayenne pepper, while the fresh herbs and feta cheese add a bright and tangy flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a family dinner or as a hearty lunch.
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