Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked white beans
- 1/2 cup chopped spinach
- 1/2 cup chopped kale
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked quinoa, cooked white beans, chopped spinach, chopped kale, chopped basil, chopped parsley, chopped mint, chopped green onions, chopped sun-dried tomatoes, crumbled feta cheese, grated Parmesan cheese, olive oil, lemon juice, salt, and pepper. Mix well.
3. Stuff the halved bell peppers with the mixture and place them in a baking dish.
4. Bake for 35-40 minutes or until the peppers are tender and the filling is heated through.
5. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 366
Fat per serving: 19g
Carbohydrates per serving: 35g
Protein per serving: 15g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- White beans can be substituted with chickpeas or black beans.
- Spinach and kale can be substituted with any leafy green vegetables.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped artichoke hearts or roasted red peppers to the filling.
- Top the stuffed peppers with marinara sauce or pesto before baking.
- Use different types of bell peppers, such as red, yellow, or orange.
- Add cooked ground beef, turkey, or chicken to the filling for a meatier version.
Tips and Tricks:
- Make sure to remove the seeds and membranes from the bell peppers before stuffing them.
- Use a spoon to gently press the filling into the peppers to ensure they are fully stuffed.
- If the peppers are not standing upright in the baking dish, cut a thin slice off the bottom to create a flat surface.
Storage Instructions:
Leftover stuffed peppers can be stored in an airtight container 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 in a preheated 350°F oven for 15-20 minutes or until heated through.
Presentation Ideas:
Arrange the stuffed peppers on a platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread or crusty bread
Troubleshooting Advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add more olive oil or lemon juice to moisten it.
Food Safety Advice:
- Make sure to cook the quinoa and white beans properly before using them in the recipe.
- Store leftover stuffed peppers in the refrigerator and consume within 3 days.
Food History:
Stuffed peppers have been a popular dish in Mediterranean and Middle Eastern cuisine for centuries. The use of quinoa and white beans in this recipe adds a modern twist to the traditional dish.
Flavor Profiles:
This recipe has a fresh and herbaceous flavor, with a slight tang from the lemon juice and feta cheese.
Serving Suggestions:
Serve the stuffed peppers as a main course for a vegetarian dinner or as a side dish for a larger meal.
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Region: Italian