Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 cup red wine
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Saucepan
- Whisk
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, bring salted water to a boil. Add the peppers and cook for 5 minutes. Drain and set aside.
4. In a skillet, cook the ground beef over medium heat until browned. Drain the fat.
5. Add the onion, garlic, oregano, basil, salt, and black pepper to the skillet. Cook until the onion is soft.
6. Add the diced tomatoes and cooked rice to the skillet. Stir to combine.
7. Stuff the peppers with the beef mixture and place them in a baking dish.
8. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
9. Gradually add the beef broth, tomato paste, and red wine to the saucepan, whisking constantly.
10. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
11. Pour the sauce over the stuffed peppers.
12. Bake the peppers for 30-35 minutes or until the peppers are tender and the filling is hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 375°F.
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 16g
Carbohydrates: 23g
Protein: 23g
Sodium: 720mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Red wine can be substituted with beef broth.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Use different colored bell peppers for a more colorful dish.
- Add chopped vegetables such as zucchini or mushrooms to the beef mixture.
Tips and tricks:
- Use a sharp knife to cut off the tops of the peppers.
- Cook the peppers for 5 minutes in boiling water to soften them before stuffing.
- Use a spoon to stuff the peppers with the beef mixture.
- Make sure the sauce is thickened before pouring it over the stuffed peppers.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a glass of red wine.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of bell peppers in this recipe is believed to have originated in Spain.
Flavor profiles:
The combination of savory beef and rice stuffing with the tangy and slightly sweet sauce creates a delicious and comforting dish.
Serving suggestions:
Serve the stuffed peppers hot with a side of rice or salad.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Savory, Rich, Tangy, Hearty, Herbaceous