Ingredients with Measurements:
- 6 bell peppers, tops cut off and seeds removed
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
3. In a skillet, cook the ground beef over medium-high heat 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 pepper.
6. Spoon the beef mixture into the blanched peppers, filling them almost to the top.
7. Place the stuffed peppers in a baking dish and sprinkle with mozzarella and Parmesan cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 18g
Carbohydrates: 20g
Protein: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Chopped tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef mixture.
- Use different types of cheese such as cheddar or feta.
- Top with a dollop of sour cream or salsa before serving.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- If the peppers are not standing up straight in the baking dish, slice a small piece off the bottom to create a flat surface.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to trap in the heat.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
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:
The Shtalp Stuffed Peppers are savory and flavorful with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the Shtalp Stuffed Peppers as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A