Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
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, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
5. Add the ground beef to the skillet and cook until browned.
6. Add the diced tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.
7. Add the cooked rice, Parmesan cheese, and parsley to the skillet. Stir until well combined.
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 filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 19g
Protein: 22g
Sodium: 670mg
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Fresh basil and oregano can be substituted for the dried herbs.
Variations:
- Add chopped mushrooms to the beef and rice mixture.
- Top the stuffed peppers with shredded mozzarella cheese before baking.
- Use different colored bell peppers for a colorful presentation.
Tips and Tricks:
- Make sure to blanch the peppers before stuffing to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of fresh spinach or arugula for a colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the peppers are not tender after baking, cover the baking 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.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food History:
Valchiese Stuffed Peppers are a traditional Italian dish from the Valchiavenna region in northern Italy.
Flavor Profiles:
Savory, slightly sweet, and herbaceous.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a larger meal.
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