Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground pork sausage
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 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
Special equipment needed:
- Large pot for boiling peppers
- Large skillet for cooking sausage and vegetables
- Mixing bowl for combining ingredients
- Baking dish for stuffing peppers
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. Bring a large pot of salted water to a boil. Add the peppers and boil for 5 minutes. Drain and set aside.
4. In a large skillet, cook the ground pork sausage over medium heat until browned. Drain any excess fat.
5. Add the onion, celery, green bell pepper, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
6. Stir in the cooked rice, shredded cheddar cheese, dried oregano, dried basil, salt, black pepper, and diced tomatoes. Cook for an additional 2-3 minutes until everything is heated through and well combined.
7. Stuff each pepper with the sausage and rice mixture, packing it in tightly.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is hot and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 413
Fat: 25g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 857mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 8g
Protein: 21g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the pork sausage.
- Any type of cooked rice can be used, such as brown rice or wild rice.
- Any type of shredded cheese can be used, such as mozzarella or pepper jack.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use quinoa instead of rice for a gluten-free option.
- Top the stuffed peppers with additional shredded cheese before baking.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from collapsing during baking.
- 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, place the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh spinach or arugula for a pop of color.
Garnishes:
Top the stuffed peppers with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken broth or tomato sauce to the skillet before stuffing the peppers.
Food safety advice:
- Make sure to cook the ground pork sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish likely originated in the Mediterranean region and has since spread to other parts of the world.
Flavor profiles:
The pork sausage and cheese add a savory and rich flavor to the dish, while the bell peppers provide a slightly sweet and slightly bitter taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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