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
- 1/2 cup Valsevia Ubriaca (Italian red wine)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 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 bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, brown the ground beef over medium heat. Drain the excess fat.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the cooked rice, diced tomatoes, Valsevia Ubriaca, basil, oregano, salt, and pepper. Stir to combine.
6. Simmer the mixture for 10 minutes.
7. Stuff the bell peppers with the meat mixture and place them in a baking dish.
8. Top each pepper with shredded mozzarella cheese.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and 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: 21g
Protein: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any type of cheese can be used instead of mozzarella.
Variations:
- Add chopped mushrooms to the meat mixture.
- Use different types of bell peppers, such as yellow or orange.
- Add a can of drained black beans to the meat mixture.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers won't stand up on their own, slice a small piece off the bottom to create a flat surface.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
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 microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh spinach or arugula.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the stuffed peppers.
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 cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Wash your hands and any 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 Italian version, known as "peperoni ripieni," typically includes ground beef, rice, and tomato sauce.
Flavor profiles:
The Valsevia Ubriaca adds a rich, fruity flavor to the meat mixture, while the mozzarella cheese adds a creamy, salty flavor to the top of the stuffed peppers.
Serving suggestions:
Serve the stuffed peppers with a glass of Valsevia Ubriaca for a complete Italian meal.
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Region: Italian