Italian > Stuffed Pepper

Puzzone Vandercaro Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz.) diced tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Puzzone Vandercaro cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs

Special equipment needed:
- Large pot
- Baking dish

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. Set aside.

3. In a large pot, cook the ground beef over medium-high heat until browned.

4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.

5. Add the can of diced tomatoes (with juice), dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine.

6. Add the cooked rice to the pot and stir to combine.

7. Remove the pot from the heat and stir in the grated Puzzone Vandercaro cheese, chopped parsley, and breadcrumbs.

8. Stuff each bell pepper with the beef and rice mixture.

9. Place the stuffed peppers in a baking dish and cover with foil.

10. Bake in the preheated oven for 45 minutes.

11. 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:
6 servings

Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 28g
Protein: 26g
Sodium: 740mg
Sugar: 8g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Puzzone Vandercaro cheese can be substituted with any other type of cheese.

Variations:
- Add chopped vegetables such as zucchini or mushrooms to the beef and rice mixture.
- Use quinoa instead of rice for a gluten-free option.
- Top the stuffed peppers with marinara sauce before baking for extra flavor.

Tips and tricks:
- To prevent the stuffed peppers from falling over in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftover stuffed peppers can be stored 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 greens for a colorful and healthy presentation.

Garnishes:
Garnish with chopped fresh parsley or grated cheese.

Pairings:
Serve with a side salad or garlic bread.

Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled corn on the cob

Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the dish with foil.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.

Flavor profiles:
The Puzzone Vandercaro cheese adds a rich and nutty flavor to the beef and rice mixture, while the bell peppers provide a sweet and slightly bitter taste.

Serving suggestions:
Serve the stuffed peppers with a side salad and a glass of red wine for a complete meal.

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Region: Italian

Taste: Savory, Tangy, Spicy, Herbal, Aromatic