Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot
- Mixing bowl
- 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 of boiling water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, drained diced tomatoes, salt, black pepper, paprika, cayenne pepper, chopped parsley, grated Parmesan cheese, and breadcrumbs. Mix well.
5. Stuff each pepper with the beef and rice mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 45-50 minutes until the peppers are tender and the filling is cooked through.
8. Remove the foil and bake for an additional 10-15 minutes until the tops are golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 340
- Total fat: 14g
- Saturated fat: 6g
- Cholesterol: 70mg
- Sodium: 680mg
- Total carbohydrates: 27g
- Dietary fiber: 4g
- Sugars: 9g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add chopped mushrooms or zucchini to the beef and rice mixture.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Make sure to pack the beef and rice mixture tightly into the peppers to prevent them from falling apart.
- If the peppers are not standing upright in the baking dish, cut a thin slice off the bottom to create a flat surface.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh spinach or arugula.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure the beef and rice mixture is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Stuffed peppers have been a popular dish in many cultures, including Turkish, Greek, and Mexican cuisine.
Flavor profiles:
- Savory, slightly spicy, and cheesy.
Serving suggestions:
- Serve hot as a main dish.
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