Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup water
- 1 lemon, juiced
Special Equipment Needed:
- Large pot
- Mixing bowl
- 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.
3. In a mixing bowl, combine ground beef, cooked rice, onion, garlic, salt, black pepper, cumin, paprika, cinnamon, allspice, parsley, and mint.
4. Stuff the bell peppers with the beef mixture and place them in a large pot.
5. In a separate bowl, mix together diced tomatoes, tomato paste, water, and lemon juice. Pour the mixture over the stuffed peppers.
6. Cover the pot and cook over medium heat for 30 minutes.
7. Transfer the stuffed peppers to a baking dish and pour the tomato sauce over them.
8. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the beef is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 319
Fat: 12g
Carbohydrates: 28g
Protein: 25g
Sodium: 702mg
Sugar: 10g
Fiber: 6g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Dried parsley and mint can be used instead of fresh.
Variations:
- Add chopped vegetables such as zucchini, eggplant, or mushrooms to the beef mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Add a sprinkle of feta cheese on top of the stuffed peppers before baking.
Tips and Tricks:
- To make the stuffed peppers stand upright, slice a small piece off the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the inside of 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 an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of rice or quinoa and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or mint can be used as a garnish.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the beef mixture is too dry, add a little more water or tomato sauce.
- If the peppers are not cooking through, cover the pot and cook for a few more minutes.
Food Safety Advice:
- Make sure the 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 are a popular dish in many cultures, including Turkish, Greek, and Middle Eastern cuisine.
Flavor Profiles:
The combination of ground beef, rice, and spices gives the stuffed peppers a savory and slightly sweet flavor.
Serving Suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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