Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 cup shredded Bitto cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
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 large pot, bring salted water to a boil and blanch the peppers for 3-4 minutes. Drain and set aside.
4. In a pan, heat olive oil over medium heat and sauté onion, celery, carrot, and garlic until tender.
5. In a mixing bowl, combine cooked quinoa, brown rice, sautéed vegetables, and shredded Bitto cheese. Season with salt and pepper to taste.
6. Stuff the peppers with the mixture and place them in a baking dish.
7. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 40g
Protein: 12g
Fiber: 7g
Sugar: 8g
Substitutions for ingredients:
- Any type of cheese can be used instead of Bitto cheese.
- White rice or wild rice can be used instead of brown rice.
- Any type of vegetable can be used instead of onion, celery, and carrot.
Variations:
- Add ground beef, chicken, or turkey to the stuffing mixture.
- Use different types of peppers such as poblano, Anaheim, or jalapeño.
- Add herbs and spices such as oregano, thyme, or cumin to the stuffing mixture.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom.
- To prevent the stuffing from falling out, pack it tightly into the peppers.
- Leftover stuffing can be used as a side dish or salad topping.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve stuffed peppers on a bed of greens or with a side of roasted vegetables.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender enough, blanch them for a few more minutes before stuffing and baking.
- If the stuffing is too dry, add a splash of vegetable broth or tomato sauce.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bitto cheese is a traditional cheese from the Lombardy region of Italy. It is made from a blend of cow's and goat's milk and aged for at least 70 days.
Flavor profiles:
- Bitto cheese has a nutty and slightly sweet flavor that pairs well with the mild flavor of bell peppers.
Serving suggestions:
- Serve stuffed peppers as a main dish for lunch or dinner.
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