Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup diced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded Prima Donna cheese
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. Place the peppers in a large pot of boiling water and blanch for 5 minutes. Remove from the water and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, celery, carrot, mushrooms, garlic, oregano, basil, salt, and black pepper. Mix well.
4. Stuff the beef and rice mixture into the blanched peppers, packing it in tightly.
5. Pour the marinara sauce over the stuffed peppers and sprinkle the shredded Prima Donna cheese on top.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 12g
- Cholesterol: 105mg
- Sodium: 800mg
- Total carbohydrates: 23g
- Dietary fiber: 4g
- Sugars: 9g
- Protein: 33g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Prima Donna cheese can be substituted with Parmesan or Asiago cheese.
Variations:
- Add chopped spinach or kale to the beef and rice mixture for added nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Add a can of drained and rinsed black beans to the beef and rice mixture for added protein.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the pepper.
- Use a spoon to pack the beef and rice mixture into the peppers to avoid tearing the pepper.
- Use a meat thermometer to ensure that the beef is cooked to an internal temperature of 160°F.
Storage instructions:
- Store leftover stuffed peppers 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 cooked quinoa or brown rice.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted broccoli and cauliflower
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Use a meat thermometer to ensure that the beef is cooked to an internal temperature of 160°F to avoid foodborne illness.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Italian, Mexican, and Turkish cuisine.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve hot with a side salad or roasted vegetables.
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