Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 lb ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup water
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- 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 mixing bowl, combine the cooked rice, ground beef, Parmesan cheese, parsley, basil, oregano, onion, garlic, egg, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a large pot.
5. In a separate bowl, mix together the crushed tomatoes, water, and olive oil.
6. Pour the tomato mixture over the stuffed peppers.
7. Cover the pot and cook over low heat for 30 minutes.
8. Transfer the peppers and sauce to a baking dish and bake in the preheated oven for 20 minutes.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 30g
Protein: 26g
Sodium: 640mg
Sugar: 9g
Substitutions for ingredients:
- Ground turkey can be used instead of ground beef.
- Any type of cooked grain can be used instead of rice.
- Any type of cheese can be used instead of Parmesan.
Variations:
- Add chopped vegetables, such as zucchini or mushrooms, to the stuffing mixture.
- Use different types of herbs, such as thyme or rosemary, to change the flavor profile.
- Top the stuffed peppers with mozzarella cheese before baking.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Be sure to pack the stuffing mixture tightly into the peppers.
- Use a baking dish that is just large enough to hold the peppers to prevent the sauce from spreading out too much.
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 bed of cooked grains, such as quinoa or couscous, and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little more tomato sauce or water.
- If the peppers are not cooking evenly, rotate them in the pot during cooking.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Pistoia is a city in Tuscany, Italy known for its cuisine. Stuffed peppers are a popular dish in the region.
Flavor profiles:
The combination of beef, rice, and herbs gives the stuffed peppers a savory and slightly sweet flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian