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Stuffed Peppers: A Hearty and Versatile Family Dinner
Introduction
Stuffed peppers are a classic dish that brings together vibrant bell peppers and a savory filling of meat, rice, and vegetables. This hearty meal is perfect for a cozy family dinner and can be easily customized to suit different tastes. Our version focuses on simplicity and flavor, making it ideal for beginner cooks.
The Story Behind the Recipe
Stuffed peppers have been a staple in various cuisines around the world, from Mediterranean to Eastern European. The dish is celebrated for its versatility and ability to use readily available ingredients. Traditionally, it's a way to make a delicious and complete meal out of simple components, making it a favorite for family gatherings and everyday dinners.
Ingredients
6 large bell peppers (any color)
1 lb ground beef or turkey
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Peppers
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cut and Clean: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside. If necessary, trim the bottoms slightly so they stand upright.
Step 2: Make the Filling
Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Add the ground beef or turkey, breaking it up with a spoon, and cook until browned.
Add the Tomatoes and Rice: Stir in the diced tomatoes (with juice), cooked rice, oregano, basil, salt, and pepper. Cook for a few minutes until everything is well combined and heated through. Remove from heat and stir in half of the shredded mozzarella cheese.
Step 3: Stuff the Peppers
Fill the Peppers: Spoon the meat and rice mixture into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Top with Cheese: Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
Step 4: Bake the Peppers
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
Step 5: Serve
Garnish and Serve: Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
Serving Tips
Garnish: Serve with a sprinkle of fresh parsley and a side of crusty bread to soak up the juices.
Pairing: A glass of red wine, such as Merlot or Cabernet Sauvignon, pairs wonderfully with stuffed peppers. For a non-alcoholic option, try a sparkling water with a splash of cranberry juice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutritional Information (per serving)
Calories: 350
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 500mg
Total Carbohydrates: 25g
Dietary Fiber: 5g
Sugars: 8g
Protein: 25g
Shortcut Tips
Pre-cooked Rice: Use pre-cooked or microwaveable rice to save time.
Frozen Peppers: If fresh bell peppers are not available, use frozen bell peppers as a convenient alternative.