Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- 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. Rinse the peppers and set aside.
3. In a large pot, brown the ground beef over medium-high heat. Drain the excess fat.
4. Add the onion, celery, and carrots to the pot and cook until the vegetables are tender, about 5 minutes.
5. Stir in the cooked rice, diced tomatoes, salt, black pepper, garlic powder, paprika, and cayenne pepper. Cook for another 5 minutes.
6. Stuff the mixture into the bell peppers and place them in a baking dish.
7. Sprinkle the grated Parmesan cheese over the top of the stuffed peppers.
8. Cover the baking dish with foil and bake for 30 minutes.
9. 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: 385
Fat: 18g
Carbohydrates: 24g
Protein: 30g
Sodium: 950mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any color bell pepper can be used.
Variations:
- Add chopped mushrooms to the filling mixture.
- Use different spices to change the flavor profile.
- Top the stuffed peppers with shredded cheese instead of grated Parmesan.
Tips and tricks:
- To make the peppers stand up straight in the baking dish, slice a small amount off the bottom of each pepper.
- Use a spoon to scoop out the seeds and membranes of the peppers.
- Leftover filling can be used as a side dish or served over a bed of lettuce for a salad.
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 heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Fresh parsley or cilantro can be chopped and sprinkled over the top of the stuffed peppers.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad.
Troubleshooting advice:
If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
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 Rasco Stuffed Peppers have a savory and slightly spicy flavor profile, with hints of garlic and paprika.
Serving suggestions:
Serve the stuffed peppers hot with a side of roasted vegetables or garlic bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic