Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of Weckworscht (German sausage)
- 1 cup of cooked white rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 cup of tomato sauce
- 1 cup of red wine
- 1 cup of beef broth
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Large baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a skillet, cook the Weckworscht over medium heat until browned. Remove from the skillet and set aside.
4. In the same skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
5. Add the cooked white rice, paprika, thyme, oregano, salt, and pepper to the skillet. Stir to combine.
6. Add the browned Weckworscht to the skillet and stir to combine.
7. Stuff the bell peppers with the Weckworscht and rice mixture.
8. In a mixing bowl, combine the tomato sauce, red wine, and beef broth. Pour the mixture over the stuffed bell peppers.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the bell peppers are tender and the filling is heated through.
11. In a small bowl, whisk together the cornstarch and water. Add the mixture to the tomato sauce mixture in the baking dish and stir to combine. Cook for an additional 5 minutes, or until the sauce has thickened.
12. Serve the stuffed bell peppers hot, garnished with fresh herbs or grated cheese.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 950mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 9g
Protein: 16g
Substitutions for ingredients:
- Any type of sausage can be used instead of Weckworscht.
- Brown rice can be used instead of white rice.
- Chicken broth can be used instead of beef broth.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the filling.
- Use different types of cheese to garnish the stuffed bell peppers.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- If the bell peppers are too large, cut them in half horizontally and stuff each half.
- Leftover stuffed bell peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed bell peppers in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the stuffed bell peppers on a platter garnished with fresh herbs or grated cheese.
Garnishes:
Fresh herbs or grated cheese.
Pairings:
- Serve with a side of crusty bread to soak up the tomato sauce.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green salad
Troubleshooting advice:
- If the filling is too dry, add more tomato sauce or beef broth.
- If the bell peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the sausage is cooked through before stuffing the bell peppers.
- Use a meat thermometer to ensure the sausage has reached an internal temperature of 160°F.
Food history:
Weckworscht is a type of German sausage made from beef and pork. It is commonly used in traditional German dishes such as sauerkraut and potato soup.
Flavor profiles:
The Weckworscht un Woi Stuffed Peppers have a savory and slightly spicy flavor from the sausage and tomato sauce. The bell peppers add a sweet and slightly bitter flavor to the dish.
Serving suggestions:
Serve the Weckworscht un Woi Stuffed Peppers as a main course for dinner.
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Region: German