Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup Ambra di Talamello cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
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 mixing bowl, combine the cooked quinoa, cooked chickpeas, Ambra di Talamello cheese, parsley, basil, garlic, onion, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 295
- Fat: 10g
- Carbohydrates: 38g
- Protein: 14g
- Fiber: 9g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Chickpeas can be substituted with black beans or lentils.
- Ambra di Talamello cheese can be substituted with feta or goat cheese.
- Parsley and basil can be substituted with other fresh herbs such as thyme or oregano.
Variations:
- Add diced tomatoes or tomato sauce to the stuffing mixture for a more saucy dish.
- Top the stuffed peppers with breadcrumbs or grated Parmesan cheese before baking for a crunchy topping.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the stuffing mixture is too dry, add a splash of vegetable broth or water to moisten it.
- 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:
- To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a more colorful presentation.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs such as parsley or basil
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure food safety.
Food history:
- Stuffed peppers have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
- The Ambra di Talamello cheese adds a nutty and slightly sweet flavor to the dish, while the fresh herbs and garlic add a savory note.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Sweet, Spicy