Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped mushrooms
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella 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 peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion, celery, carrots, and mushrooms to the pot and cook until the vegetables are tender.
5. Stir in the cooked rice, diced tomatoes, oregano, basil, garlic powder, salt, and pepper. Cook for 5 minutes.
6. Stuff the peppers with the beef and rice mixture and place them in a baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and sprinkle the shredded mozzarella cheese on top of the peppers.
9. 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:
6 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 22g
Protein: 26g
Sodium: 420mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
- Mozzarella cheese can be substituted with cheddar or parmesan cheese.
Variations:
- Add chopped jalapeños or chili powder for a spicy kick.
- Use different colored bell peppers for a colorful presentation.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- Make sure to choose large, firm bell peppers for easier stuffing.
- Use a spoon to remove the seeds and membranes from the peppers.
- Cook the vegetables until they are tender to ensure even cooking.
- Covering the dish with foil helps to steam the peppers and keep them moist.
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 baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or quinoa for a complete meal. Garnish with chopped parsley or cilantro for added color.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
Side salad or garlic bread
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish originated in the Mediterranean region and has since spread to other parts of the world.
Flavor profiles:
The Tre Valli Stuffed Peppers have a savory and slightly sweet flavor from the beef, vegetables, and tomatoes. The melted mozzarella cheese adds a creamy and slightly salty flavor.
Serving suggestions:
Serve the stuffed peppers hot with a side salad or garlic bread for a complete meal.
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Region: Italian