Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/2 cup crumbled feta 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. Set aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion, garlic, and olive oil to the pot and cook until the onion is translucent.
5. Add the cooked rice, salt, black pepper, paprika, cayenne pepper, coriander, cumin, cinnamon, allspice, and nutmeg to the pot. Stir to combine.
6. Add the diced tomatoes and chicken broth to the pot. Bring to a simmer and cook for 5 minutes.
7. Remove the pot from the heat and stir in the parsley, mint, dill, and feta cheese.
8. Stuff the bell peppers with the beef and rice mixture and place them in a baking dish.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 17g
Saturated Fat: 7g
Cholesterol: 68mg
Sodium: 846mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 9g
Protein: 24g
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Goat cheese or ricotta cheese can be substituted for the feta cheese.
Variations:
- Add chopped spinach or kale to the beef and rice mixture.
- Top the stuffed peppers with shredded cheese before baking.
- Use poblano peppers instead of bell peppers for a spicier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be used as a topping for baked potatoes or as a filling for tacos.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach.
Garnishes:
Garnish the stuffed peppers with additional chopped fresh herbs or crumbled cheese.
Pairings:
Serve the stuffed peppers 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 filling is too dry, add additional chicken broth or diced tomatoes.
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:
Stuffed peppers have been a popular dish in many cultures for centuries. The Scovardă Stuffed Peppers are a unique twist on the classic dish, incorporating a blend of spices and fresh herbs.
Flavor profiles:
The Scovardă Stuffed Peppers are savory and slightly spicy, with a hint of sweetness from the bell peppers and cinnamon.
Serving suggestions:
Serve the Scovardă Stuffed Peppers as a main dish for dinner or as a hearty lunch.
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Region: Romanian