Ingredients with Measurements:
- 6 bell peppers, tops cut off and seeds removed
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup Tumazzu cheese, crumbled
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the peppers for 5 minutes. Remove from the water and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, Parmesan cheese, breadcrumbs, onion, garlic, oregano, basil, salt, and black pepper. Mix well.
4. Add the diced tomatoes, Tumazzu cheese, and parsley to the meat mixture. Mix well.
5. Stuff each pepper with the meat mixture and place them in a baking dish.
6. Bake the stuffed peppers for 45 minutes, or until the meat is cooked through and the peppers are tender.
7. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 28g
Protein: 28g
Sodium: 730mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Parmesan cheese can be substituted with Romano cheese.
- Tumazzu cheese can be substituted with feta cheese.
Variations:
- Add chopped spinach or kale to the meat mixture for added nutrition.
- Use different colored bell peppers for a more colorful presentation.
- Add a can of drained and rinsed black beans to the meat mixture for added fiber.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the inside of the peppers.
- Make sure the meat mixture is well combined before stuffing the peppers.
- If the peppers are not standing up straight in the baking dish, cut a thin slice off the bottom to create a flat surface.
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 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of cooked quinoa or couscous for added texture.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the meat mixture is too dry, add a splash of milk or a beaten egg to moisten it.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- 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 origins of this recipe are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The Tumazzu cheese adds a tangy and salty flavor to the dish, while the herbs and spices add depth and complexity.
Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or Greek yogurt on top for added creaminess.
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