Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked Sola pasta
- 1 lb of ground turkey
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced carrots
- 2 cloves of minced garlic
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 can of diced tomatoes
- 1/2 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- 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 of boiling salted water, cook the bell peppers for 5 minutes. Drain and set aside.
4. In a skillet, cook the ground turkey until browned. Add the onion, celery, carrots, garlic, basil, oregano, salt, and black pepper. Cook until the vegetables are tender.
5. Add the can of diced tomatoes and cooked Sola pasta to the skillet. Stir to combine.
6. Stuff the bell peppers with the turkey and pasta mixture.
7. Place the stuffed peppers in a baking dish and sprinkle with shredded mozzarella cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 600mg
Fiber: 6g
Substitutions for ingredients:
- Ground turkey can be substituted with ground beef or ground chicken.
- Sola pasta can be substituted with regular pasta or quinoa.
Variations:
- Add chopped spinach or kale to the turkey and pasta mixture for added nutrition.
- Use different types of cheese such as cheddar or feta.
- Add a can of drained and rinsed black beans for added protein.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- To make the stuffed peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed peppers are not standing upright in the baking dish, slice a small piece off the bottom of each pepper.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes.
Food safety advice:
- Make sure the ground turkey is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
The Sola Stuffed Peppers are savory and comforting, with a blend of Italian herbs and melted cheese.
Serving suggestions:
Serve the Sola Stuffed Peppers as a main dish for a family dinner or a casual dinner party.
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