Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 lb ground beef
- 1 cup cooked rice
- 1/2 cup Puzzone Bochiotti cheese, grated
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup tomato sauce
- 1/4 cup water
Special Equipment Needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
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. Set aside.
3. In a large pot, brown the ground beef over medium-high heat. Drain any excess fat.
4. Add the cooked rice, Puzzone Bochiotti cheese, onion, garlic, salt, black pepper, paprika, and cayenne pepper to the pot. Mix well.
5. Stuff each bell pepper with the beef and rice mixture.
6. In a small bowl, mix together the tomato sauce and water. Pour the mixture over the stuffed peppers.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 21g
Carbohydrates: 27g
Protein: 28g
Sodium: 950mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of cheese can be used instead of Puzzone Bochiotti cheese.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add diced tomatoes or corn to the beef and rice mixture.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top the stuffed peppers with shredded cheese before baking.
Tips and Tricks:
- To make the stuffed peppers stand upright, slice a thin layer off the bottom of each pepper.
- Use a spoon to gently pack the beef and rice mixture into the peppers.
- 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 stuffed peppers, place them in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish the stuffed peppers with chopped fresh parsley or cilantro.
Pairings:
Serve the stuffed peppers with a side of garlic bread or a simple green salad.
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Simple green salad
Troubleshooting Advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil the stuffed peppers for 1-2 minutes.
Food Safety Advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food History:
Puzzone Bochiotti cheese is a semi-hard cheese from Italy that is made from cow's milk. It has a nutty and slightly sweet flavor.
Flavor Profiles:
The Puzzone Bochiotti cheese adds a nutty and slightly sweet flavor to the beef and rice mixture, which pairs well with the savory bell peppers.
Serving Suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Italian