Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground beef
- 1 cup cooked Cosacavaddu pasta
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat 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 water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the onion, celery, carrots, mushrooms, and garlic to the skillet. Cook for 5-7 minutes until the vegetables are tender.
6. Stir in the oregano, basil, salt, black pepper, and diced tomatoes. Cook for an additional 2-3 minutes.
7. Remove from heat and stir in the cooked Cosacavaddu pasta.
8. Stuff each pepper with the beef and pasta mixture.
9. Place the stuffed peppers in a baking dish and sprinkle with shredded mozzarella and grated Parmesan cheese.
10. Bake for 25-30 minutes until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 22g
- Saturated fat: 10g
- Cholesterol: 105mg
- Sodium: 720mg
- Total carbohydrate: 22g
- Dietary fiber: 4g
- Sugars: 9g
- Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cosacavaddu pasta can be substituted with any small pasta shape like macaroni or penne.
- Bell peppers can be substituted with poblano peppers or sweet Italian peppers.
Variations:
- Add a can of drained and rinsed black beans to the beef and pasta mixture for added protein and fiber.
- Use different types of cheese like cheddar or feta instead of mozzarella and Parmesan.
- Add some spice by adding a diced jalapeño pepper to the vegetable mixture.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the peppers.
- Make sure to drain the diced tomatoes before adding them to the skillet to prevent the mixture from becoming too watery.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and heat in the microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh spinach or arugula for added color and nutrition.
- Garnish with chopped fresh parsley or basil for added flavor.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, slice off a small portion of the bottom of each pepper to create a flat surface.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in the Mediterranean region and has since spread to many other parts of the world.
Flavor profiles:
- The stuffed peppers are savory and slightly sweet from the bell peppers. The beef and pasta mixture is seasoned with oregano and basil, giving it a slightly Italian flavor. The melted cheese on top adds a creamy and salty element to the dish.
Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner or lunch.
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Region: Sicilian