Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup melted smen (clarified butter)
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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.
3. In a mixing bowl, combine the cooked rice, feta cheese, parsley, mint, green onions, sun-dried tomatoes, kalamata olives, melted smen, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 26g
Protein: 8g
Sodium: 570mg
Sugar: 6g
Substitutions for ingredients:
- Instead of smen, you can use regular butter or olive oil.
- Instead of feta cheese, you can use goat cheese or queso fresco.
- Instead of sun-dried tomatoes, you can use fresh tomatoes.
Variations:
- You can add ground beef or lamb to the filling for a meatier version.
- You can add pine nuts or almonds for a crunchy texture.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- You can use any color of bell pepper, but red, yellow, and orange peppers are sweeter than green peppers.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or mint.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not tender enough, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the peppers until they are tender and the filling is heated through to prevent foodborne illness.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Turkish, Greek, and Middle Eastern cuisine.
Flavor profiles:
- The smen adds a rich and nutty flavor to the filling, while the feta cheese and olives add a salty and tangy taste.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Moroccan