Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked white rice
- 1/2 cup sweet bean sauce
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup diced zucchini
- 1/2 cup diced mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup shredded mozzarella cheese
Special equipment needed:
- Baking dish
- Aluminum foil
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 skillet, heat the olive oil over medium heat. Add the onion, celery, carrot, zucchini, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the cooked rice and sweet bean sauce to the skillet. Stir until well combined.
5. Season the mixture with salt and pepper to taste.
6. Stuff the bell peppers with the rice and vegetable mixture.
7. Place the stuffed peppers in a baking dish and cover with aluminum foil.
8. Bake for 30 minutes.
9. Remove the foil and sprinkle the shredded mozzarella cheese on top of the peppers.
10. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 7g
Saturated fat: 2g
Cholesterol: 8mg
Sodium: 600mg
Total carbohydrates: 39g
Dietary fiber: 6g
Sugar: 11g
Protein: 9g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any type of cheese can be used instead of mozzarella cheese.
- Any type of vegetable can be used in the stuffing mixture.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of beans or sauces for different flavor profiles.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- To make the peppers stand upright in the baking dish, slice off a small portion of 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 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 for a colorful and healthy presentation.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple salad.
Suggested side dishes:
- Garlic bread
- Simple salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the stuffing mixture is too dry, add a splash of vegetable broth or water.
Food safety advice:
- Make sure to wash all vegetables before using.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F.
Food history:
Sweet bean sauce is a popular condiment in Chinese cuisine, made from fermented soybeans and sugar.
Flavor profiles:
The sweet bean sauce adds a sweet and savory flavor to the rice and vegetable stuffing mixture.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal.
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