Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup smetana (sour cream)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp paprika
- 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 (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, smetana, Parmesan cheese, parsley, onion, garlic, paprika, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15-20 minutes or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 28g
Protein: 11g
Sodium: 320mg
Sugar: 7g
Substitutions for ingredients:
- Instead of smetana, you can use Greek yogurt or cream cheese.
- Instead of Parmesan cheese, you can use any other hard cheese like cheddar or gouda.
- Instead of parsley, you can use cilantro or basil.
Variations:
- You can add cooked ground beef or turkey to the filling for a meatier version.
- You can add diced tomatoes or corn to the filling for more flavor and texture.
- You can use different types of peppers like poblano or Anaheim peppers.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- You can use leftover cooked rice or cook the rice specifically for this recipe.
- Make sure to season the filling well with salt and pepper to enhance the flavor.
- You can sprinkle extra Parmesan cheese on top of the peppers before baking for a crispy crust.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or arugula for a colorful and fresh presentation.
- Garnish with chopped fresh herbs like parsley or chives.
Pairings:
- Serve with a side of crusty bread or garlic bread.
- Pair with a light and refreshing salad like cucumber and tomato salad.
Suggested side dishes:
- Roasted vegetables like carrots, broccoli, or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
- Grilled or sautéed mushrooms.
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too dry, add a splash of milk or cream to the mixture.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using them.
- Store any leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Stuffed peppers are a popular dish in many cuisines, including Mediterranean, Middle Eastern, and Eastern European.
Flavor profiles:
- Creamy, tangy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as a side dish for a potluck or party.
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Region: Czech