Light and Colorful Stuffed Peppers

Light and Colorful Stuffed Peppers Recipe - Bell Pepper, Beef, Onion, Tomato, Mushroom, Oregano, Thyme, Marjoram, Salt, Pepper

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Stuffed peppers are a classic dish that combines the sweetness of bell peppers with a savory filling. This recipe for Light and Colorful Stuffed Peppers is a healthier twist on the traditional dish, using lean ground beef and plenty of vegetables for a nutritious and delicious meal.

History

Stuffed peppers have been a popular dish in many cultures for centuries. The concept of stuffing vegetables with a flavorful filling can be traced back to ancient times, with variations of the dish appearing in Mediterranean, Middle Eastern, and Latin American cuisines.

Ingredients

4 green bell peppers
1 lb (454 g) lean ground beef
1 onion
8 oz (227 g) canned tomato sauce
0.33 lb (150 g) mushrooms
1 tsp dried oregano
1 tsp thyme leaves
0.25 tsp ground marjoram
0.25 tsp salt
0.25 tsp pepper

How to prepare

Trim, core, and blanch the peppers. Reserve them. Cook and stir the beef and onion in a non-stick skillet until the beef is browned and the onion is soft. Stir in the tomato sauce, mushrooms, herbs, salt, and pepper. Stuff the beef mixture into the peppers. Place the peppers in a casserole dish. Pour enough boiling water into the dish to cover the bottom. Bake in a 350°F (177°C) oven until the peppers are tender, approximately 20 minutes.

Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add cooked rice or quinoa to the filling for extra texture and flavor.
Top the stuffed peppers with cheese before baking for a gooey, melty finish.

Cooking Tips & Tricks

Make sure to blanch the peppers before stuffing them to soften them slightly and make them easier to eat.

- Use a non-stick skillet to cook the beef and onion to prevent sticking and ensure even cooking.

- Feel free to customize the filling with your favorite herbs and spices for added flavor.

Serving Suggestions

Serve the stuffed peppers with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Blanching, sautéing, baking

Ingredient Substitutions

Use any color of bell peppers you prefer.

- Substitute ground turkey or chicken for the beef.

- Use fresh herbs instead of dried for a more vibrant flavor.

Make Ahead Tips

You can prepare the filling for the stuffed peppers ahead of time and store it in the refrigerator until ready to use. Simply stuff the peppers and bake when ready to serve.

Presentation Ideas

Arrange the stuffed peppers on a platter and garnish with fresh herbs for a colorful and appetizing presentation.

Pairing Recommendations

Light and Colorful Stuffed Peppers pair well with a crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Light and Colorful Stuffed Peppers contains approximately 300 calories.

Carbohydrates

Each serving of Light and Colorful Stuffed Peppers contains approximately 15 grams of carbohydrates.

Fats

Each serving of Light and Colorful Stuffed Peppers contains approximately 10 grams of fats.

Proteins

Each serving of Light and Colorful Stuffed Peppers contains approximately 25 grams of proteins.

Vitamins and minerals

Stuffed peppers are a good source of vitamin C, vitamin A, and potassium. They also contain iron, calcium, and other essential vitamins and minerals.

Alergens

This recipe contains beef and mushrooms, which may be allergens for some individuals. Please check for any food allergies before preparing this dish.

Summary

Light and Colorful Stuffed Peppers are a nutritious and balanced meal, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Light and Colorful Stuffed Peppers are a delicious and nutritious meal that is perfect for a weeknight dinner or a special occasion. Packed with flavor and wholesome ingredients, this dish is sure to become a family favorite.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Light and Colorful Stuffed Peppers. It was a sunny day in the early spring, and I had just returned home from a visit to the local farmers market. As I unpacked my haul of fresh vegetables, I stumbled upon a small, slightly tattered recipe card tucked away in the bottom of my shopping bag.

Curious, I picked up the card and read the title: Light and Colorful Stuffed Peppers. My mouth watered at the thought of the sweet bell peppers filled with a savory mixture of rice, vegetables, and herbs. I knew immediately that I had to try this recipe.

I traced my finger over the faded handwriting on the card, trying to decipher the instructions. The ingredients were simple: bell peppers, rice, onion, garlic, tomatoes, and a handful of fresh herbs. I smiled to myself as I realized that I had everything I needed right there in my kitchen.

As I set to work preparing the dish, memories flooded back to me of all the recipes I had learned over the years. Some had been passed down through generations of my family, while others I had picked up from friends, cookbooks, and cooking shows. Each recipe held a special place in my heart, a connection to the people and places that had shaped my love of cooking.

I chopped the onion and garlic, their pungent aroma filling the kitchen. I sautéed them in a pan until they were soft and translucent, then added the diced tomatoes and a sprinkle of salt and pepper. The mixture bubbled and simmered, releasing a tantalizing scent that made my stomach growl with anticipation.

Next, I cooked the rice until it was tender and fluffy, then mixed it with the tomato and onion mixture. I added a handful of fresh herbs – basil, parsley, and oregano – their fragrant leaves adding a burst of color and flavor to the dish.

I carefully cut the tops off the bell peppers and scooped out the seeds and membranes, creating little edible bowls for the filling. I stuffed each pepper with the rice and vegetable mixture, packing it in tightly until they were brimming with deliciousness.

I placed the stuffed peppers in a baking dish and drizzled them with olive oil, then covered the dish with foil and popped it into the oven. As the peppers baked, the smell of roasting vegetables filled the air, making my mouth water in anticipation.

When the peppers were tender and the filling hot and bubbly, I removed them from the oven and let them cool slightly. I plated them up, the vibrant colors of the peppers and herbs making for a beautiful presentation.

As I took my first bite, the flavors exploded in my mouth – the sweetness of the peppers, the savory rice and vegetables, the fresh herbs tying it all together. I closed my eyes and savored each mouthful, feeling a sense of contentment wash over me.

I knew then that this recipe would become a staple in my kitchen, a go-to dish for special occasions and everyday meals alike. And as I shared the recipe with friends and family, passing on the tradition of Light and Colorful Stuffed Peppers, I felt a deep sense of pride in carrying on the culinary legacy that had been entrusted to me.

For me, cooking is more than just following a set of instructions – it's a way of connecting with the past, of preserving traditions and memories through the simple act of preparing a meal. And as I continue to experiment with new recipes and ingredients, I know that each dish I create carries a little piece of my history, a little taste of who I am and where I come from.

So the next time you see a recipe that sparks your interest, don't hesitate to give it a try. You never know what memories and connections you might uncover in the process – and who knows, you might just discover a new family favorite in the making.