Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1/2 cup diced mushrooms
- 1/2 cup grated Berner Hobelkäse cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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, black beans, onion, tomato, zucchini, yellow squash, mushrooms, Berner Hobelkäse cheese, olive oil, cumin, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 10g
Protein per serving: 15g
Carbohydrates per serving: 40g
Fiber per serving: 10g
Substitutions for ingredients:
- Any type of cheese can be used instead of Berner Hobelkäse cheese.
- Any type of cooked grain can be used instead of quinoa.
- Any type of cooked beans can be used instead of black beans.
- Any type of diced vegetables can be used instead of the ones listed.
Variations:
- Add cooked ground beef or turkey to the mixture for a meaty version.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use different types of cheese for a different flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the mixture into the peppers to avoid making a mess.
- If the peppers are not standing upright, slice a thin layer off the bottom to create a flat surface.
Storage instructions:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 2-3 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a colorful and healthy meal.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to prevent the cheese from burning.
Food safety advice:
Make sure to cook the peppers until they are tender and the cheese is melted to ensure that the dish is safe to eat.
Food history:
Berner Hobelkäse is a type of Swiss cheese that is traditionally made in the Bern region of Switzerland.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the cumin and cheese.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A