Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeded
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the bell peppers for 5 minutes. Drain and set aside.
3. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened.
5. Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and black pepper.
6. Stuff the bell peppers with the beef mixture and place them in a baking dish.
7. Sprinkle the shredded mozzarella cheese on 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 cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 25g
Protein: 24g
Sodium: 470mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Shredded mozzarella cheese can be substituted with cheddar or Parmesan cheese.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with a dollop of sour cream or salsa.
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.
- If the bell peppers are too large, cut them in half and stuff each half instead.
- 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 for 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of garlic bread.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stuffed peppers are not cooked through after the initial baking time, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after the initial baking time, broil for 1-2 minutes or until golden brown.
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 origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
Serge's Stuffed Peppers are savory and slightly sweet with a hint of Italian seasoning.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Spicy, Herbaceous, Sweet