Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound beef chuck roast, shredded
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- 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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove from the water and set aside.
3. In a large skillet, sauté the onion, celery, and carrots until they are tender. Add the garlic and cook for an additional minute.
4. Add the shredded beef, cooked rice, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper to the skillet. Stir to combine.
5. Pour in the beef broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
6. Stuff the bell peppers with the beef mixture and place them in a baking dish.
7. Sprinkle the Parmesan cheese over the top of the stuffed peppers.
8. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and golden brown.
9. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 15g
Saturated Fat: 6g
Cholesterol: 86mg
Sodium: 797mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 10g
Protein: 32g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef sirloin.
- Cooked rice can be substituted with quinoa or couscous.
- Diced tomatoes can be substituted with tomato sauce.
- Parmesan cheese can be substituted with mozzarella or cheddar cheese.
Variations:
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Use different types of bell peppers, such as poblano or Anaheim peppers.
- Add canned black beans or corn for extra texture and flavor.
Tips and tricks:
- Use a sharp knife to cut off the tops of the bell peppers.
- To make the stuffing easier, use a spoon to remove the seeds and membranes from the bell peppers.
- To prevent the stuffed peppers from tipping over in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
Storage instructions:
Store leftover stuffed peppers 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 fresh spinach or arugula for a pop of color.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the stuffed peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the stuffing is too dry, add more beef broth or tomato sauce.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish originated in Spain and was brought to the Americas by Spanish explorers. Today, stuffed peppers are enjoyed all over the world in many different variations.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
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Taste: Savory, Tangy, Spicy, Meaty, Herbaceous