Ingredients with Measurements:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup uncooked amaranto
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring vegetable broth to a boil. Add amaranto, reduce heat to low, and simmer for 20-25 minutes, or until tender.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add zucchini, red bell pepper, corn, black beans, cumin, salt, and pepper. Cook for 5-7 minutes, or until vegetables are tender.
5. Add cooked amaranto to the skillet and stir to combine.
6. Stuff the bell peppers with the amaranto and vegetable mixture. Place them in a baking dish.
7. Sprinkle shredded cheddar cheese over the top of each pepper.
8. Cover the dish with foil and bake for 30 minutes.
9. 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: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 44g
Fiber: 10g
Protein: 15g
Substitutions for ingredients:
- Quinoa can be used instead of amaranto.
- Any type of cheese can be used instead of cheddar.
Variations:
- Add diced tomatoes to the vegetable mixture.
- Use different types of beans, such as kidney or pinto.
- Add chopped mushrooms to the vegetable mixture.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small amount off the bottom of each pepper.
- 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:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the dish with foil.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftover stuffed peppers in the refrigerator promptly.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of amaranto in this recipe adds a unique twist to a classic dish.
Flavor profiles:
The combination of amaranto, vegetables, and cheese creates a savory and satisfying flavor profile.
Serving suggestions:
Serve stuffed peppers as a main dish for a vegetarian meal.
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