Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup beef broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Baking dish
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 large pot, cook the ground beef over medium-high heat until browned, breaking it up with a wooden spoon.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Stir in the cooked rice, diced tomatoes, Worcestershire sauce, salt, black pepper, paprika, and cayenne pepper.
6. Pour in the beef broth and bring to a simmer. Cook for 5 minutes.
7. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
8. Stuff the mixture into the bell peppers and place them in a baking dish.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 20g
Protein: 21g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Chopped fresh basil or oregano can be substituted for the parsley.
- Shredded mozzarella or cheddar cheese can be substituted for the Parmesan cheese.
Variations:
- Add chopped mushrooms or zucchini to the filling.
- Top the stuffed peppers with marinara sauce and more cheese before baking.
- Use poblano peppers instead of bell peppers for a spicier version.
- Add a can of drained and rinsed black beans to the filling for extra protein and fiber.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a taco or burrito filling.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
Storage instructions:
Leftover stuffed peppers can be stored 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 350°F oven for 15-20 minutes, until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as spinach or arugula, for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil, or a dollop of sour cream or Greek yogurt.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts
- Garlic mashed potatoes
- Quinoa salad with roasted vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add more beef broth or diced tomatoes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- 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 use of bell peppers as a vessel for stuffing is believed to have originated in Spain, where they were stuffed with rice and meat. The dish has since spread to many other countries, including Mexico, where they are often stuffed with cheese and served with a tomato-based sauce.
Flavor profiles:
The Sodd Stuffed Peppers have a savory and slightly spicy flavor from the ground beef, spices, and cayenne pepper. The sweetness of the bell peppers balances out the dish, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the Sodd Stuffed Peppers as a main dish for dinner or lunch. They can also be served as an appetizer or side dish for a party or potluck.
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