Ingredients with Measurements:
- 6 large bell peppers, any color
- 1 pound ground beef
- 1 cup cooked Tombea rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- 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, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the cooked Tombea rice, diced tomatoes, oregano, basil, salt, and pepper to the pot. Stir to combine.
6. Stuff the bell peppers with the beef and rice mixture.
7. Place the stuffed peppers in a baking dish and sprinkle with shredded mozzarella cheese.
8. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 22g
Protein: 25g
Sodium: 430mg
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of Tombea rice.
- Any type of cheese can be used instead of mozzarella.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or carrots to the beef and rice mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top with a dollop of sour cream or guacamole before serving.
Tips and tricks:
- To make the peppers stand upright, slice a small piece off the bottom of each pepper.
- If the peppers are not staying upright, use toothpicks to hold them in place.
- 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 a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to prevent the cheese from burning.
- If the beef and rice mixture is too dry, add a splash of beef broth or tomato sauce.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish colonizers.
Flavor profiles:
The Tombea rice adds a nutty flavor to the beef and tomato mixture, while the melted mozzarella cheese adds a creamy and savory flavor.
Serving suggestions:
Serve the stuffed peppers with a side of garlic bread and a glass of red wine for a complete meal.
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Region: Bulgarian