Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup diced mushrooms
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded Tybo cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat 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 large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
5. Add the onion, celery, carrot, mushrooms, garlic, oregano, basil, salt, and black pepper to the skillet. Cook for 5-7 minutes until the vegetables are softened.
6. Stir in the drained diced tomatoes and cooked rice. Cook for an additional 2-3 minutes.
7. Remove the skillet from the heat and stir in the shredded Tybo cheese and chopped parsley.
8. Stuff the peppers with the beef and rice mixture.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Tybo cheese can be substituted with any other shredded cheese.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use quinoa instead of rice for a gluten-free option.
- Add a can of black beans for extra protein and fiber.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the pepper.
- Make sure to blanch the peppers before stuffing to ensure they are cooked through.
- Use a sharp knife to cut the tops off the peppers.
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 lettuce for a colorful and healthy presentation.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not cooked through after baking, cover the dish with foil and continue baking until tender.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Tybo cheese adds a creamy and tangy flavor to the dish, while the vegetables and spices add a savory and slightly sweet flavor.
Serving suggestions:
- Serve the stuffed peppers with a dollop of sour cream or guacamole for added flavor.
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