Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked Puzzone cheese, crumbled
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Add the cooked rice, Puzzone cheese, oregano, salt, and black pepper to the skillet. Stir until well combined.
5. Stuff the bell peppers with the rice and cheese mixture.
6. Place the stuffed peppers in a baking dish and sprinkle the grated Parmesan cheese on top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 7g
Cholesterol: 33mg
Sodium: 620mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 8g
Protein: 15g
Substitutions for ingredients:
- Puzzone cheese can be substituted with any other hard cheese, such as Parmesan or Asiago.
- Rice can be substituted with quinoa or couscous.
- Bell peppers can be substituted with any other type of pepper, such as poblano or Anaheim.
Variations:
- Add cooked ground beef or turkey to the rice and cheese mixture for a meatier version.
- Use different herbs and spices, such as basil or thyme, to change the flavor profile.
- Top the stuffed peppers with tomato sauce or salsa before baking for a saucier version.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Use a spoon to gently pack the rice and cheese 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, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and nutritious presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil, for added flavor and color.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio, or a light red wine, such as Pinot Noir.
Suggested side dishes:
Serve with a side of roasted vegetables, such as broccoli or Brussels sprouts, or a simple green salad.
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and golden brown, broil for 1-2 minutes, or until desired color is achieved.
Food safety advice:
- Make sure the stuffing mixture is fully cooked before stuffing the peppers.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of rice and cheese in this recipe is inspired by Italian cuisine.
Flavor profiles:
This dish is savory and cheesy, with a slight sweetness from the bell peppers.
Serving suggestions:
Serve as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Italian