Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Plesnivec cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup tomato sauce
- 1/4 cup water
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 of boiling water, blanch the peppers for 5 minutes. 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 and garlic to the skillet and cook until softened.
6. Stir in the cooked rice, paprika, salt, and black pepper.
7. Remove the skillet from heat and stir in the Plesnivec cheese and parsley.
8. Stuff the mixture into the blanched peppers and place them in a baking dish.
9. In a small bowl, mix together the tomato sauce and water. Pour the mixture over the stuffed peppers.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 22g
Protein: 22g
Sodium: 670mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Plesnivec cheese can be substituted with feta or goat cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add diced tomatoes or corn to the filling mixture.
- Use different colored bell peppers for a colorful presentation.
- Add a sprinkle of chili flakes for some heat.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they cook evenly.
- Use a spoon to easily remove the seeds and membranes from the peppers.
- If the peppers are not standing upright, slice a small piece off the bottom to create a flat surface.
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 fresh greens for a colorful and healthy presentation.
Garnishes:
Garnish with a sprinkle of fresh parsley or chopped green onions.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the peppers are not cooking through, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden.
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:
Plesnivec cheese is a traditional cheese from Slovenia, made from cow's milk and aged for 3-6 months.
Flavor profiles:
The Plesnivec cheese adds a tangy and slightly salty flavor to the stuffed peppers, while the paprika adds a smoky and slightly sweet flavor.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or Greek yogurt for a creamy finish.
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