Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground sausage
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Baking dish
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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground sausage and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Stir in the cooked rice, oregano, salt, black pepper, and red pepper flakes. Cook for an additional 2 minutes.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese.
7. Stuff each bell pepper with the sausage and rice mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 16g
Protein: 20g
Sodium: 740mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the sausage.
- Any type of cooked rice can be used.
- Mozzarella or pepper jack cheese can be used instead of cheddar.
Variations:
- Add diced tomatoes or tomato sauce to the sausage and rice mixture for a more tomato-y flavor.
- Use different types of cheese, such as feta or goat cheese.
- Add chopped spinach or kale to the sausage and rice mixture for extra nutrition.
Tips and tricks:
- Make sure to cook the bell peppers for 5 minutes before stuffing them to ensure they are tender.
- Use a spoon to help stuff the sausage 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 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 platter with a sprinkle of chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after baking, broil the stuffed peppers for 1-2 minutes.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
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:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a side dish for a potluck or party.
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