Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1/2 cup cooked white rice
- 1/2 cup cooked quinoa
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced mushrooms
- 1/2 cup diced spinach
- 1/2 cup diced Spina Santa leaves
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Special Equipment Needed:
- Large baking dish
- Foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the ground beef, cooked white rice, cooked quinoa, diced onion, diced celery, diced carrots, diced mushrooms, diced spinach, diced Spina Santa leaves, minced garlic, Italian seasoning, paprika, salt and pepper. Mix until all ingredients are evenly distributed.
4. Stuff each bell pepper with the beef mixture, packing it in tightly.
5. Place the stuffed peppers in a large baking dish and cover with foil.
6. Bake for 30 minutes.
7. Remove the foil and sprinkle the Parmesan and mozzarella cheese over the top.
8. Bake for an additional 15 minutes, or until the cheese is melted and the peppers are tender.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 431
Fat: 17g
Carbohydrates: 34g
Protein: 31g
Substitutions for Ingredients
- Ground beef can be substituted with ground turkey or ground chicken.
- White rice can be substituted with brown rice.
- Quinoa can be substituted with bulgur wheat.
- Spina Santa leaves can be substituted with kale or Swiss chard.
Variations:
- The stuffing mixture can be changed to include different vegetables, such as zucchini, bell peppers, corn, or peas.
- The stuffing mixture can also be changed to include different herbs and spices, such as oregano, basil, or cumin.
Tips and Tricks:
- To ensure that the peppers are cooked through, insert a knife into the center of the pepper before removing from the oven. If the knife slides in easily, the peppers are done.
- To make the peppers extra flavorful, add a tablespoon of tomato paste to the stuffing mixture.
Storage Instructions:
Stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Stuffed peppers can be reheated in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation Ideas:
Stuffed peppers can be served on a bed of lettuce or spinach, or on a platter with other roasted vegetables.
Garnishes:
Garnish the stuffed peppers with fresh herbs, such as parsley or basil, or with a sprinkle of Parmesan cheese.
Pairings:
Stuffed peppers pair well with a side of roasted potatoes or a green salad.
Suggested Side Dishes:
Roasted potatoes, green salad, steamed vegetables, or a grain salad.
Troubleshooting Advice:
If the peppers are not cooked through after baking, cover them with foil and bake for an additional 10 minutes.
Food Safety Advice:
It is important to cook the stuffing mixture thoroughly before stuffing the peppers. Use a food thermometer to ensure that the internal temperature of the mixture reaches 165°F.
Food History:
Stuffed peppers have been enjoyed around the world for centuries. They are believed to have originated in the Mediterranean region, where they are still a popular dish.
Flavor Profiles:
Stuffed peppers are savory and flavorful, with a hint of sweetness from the vegetables.
Serving Suggestions:
Stuffed peppers can be served as a main dish, or as a side dish.
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Region: Italian