Ingredients with Measurements:
- 6 large bell peppers, tops cut off and seeds removed
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, boil the bell peppers for 5 minutes. Drain and set aside.
3. In a skillet, brown the ground beef over medium heat. Drain the fat.
4. Add the onion and garlic to the skillet and cook until softened.
5. Add the diced tomatoes, oregano, basil, salt, and black pepper to the skillet. Cook for 5 minutes.
6. Stir in the cooked rice, Parmesan cheese, and parsley.
7. Stuff the bell peppers with the beef mixture and place them in a baking dish.
8. Drizzle the olive oil over the stuffed peppers.
9. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add chopped vegetables like zucchini or mushrooms to the beef mixture.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To prevent the stuffed peppers from falling over, cut a thin slice off the bottom of each pepper to create a flat surface.
- Use a spoon to remove the seeds and membranes from the inside of the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover stuffed peppers 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 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add a little bit of tomato sauce or beef broth.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F to ensure they are safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The first recorded recipe for stuffed peppers dates back to the 16th century in Spain.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as a main dish.
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