Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked rice
- 1/2 cup of crumbled Blu Val Chiusella cheese
- 1/2 cup of chopped spinach
- 1/4 cup of chopped onion
- 1/4 cup of chopped mushrooms
- 1/4 cup of chopped sun-dried tomatoes
- 2 cloves of minced garlic
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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 skillet, heat the olive oil over medium heat.
4. Add the onion and garlic and sauté until the onion is translucent.
5. Add the mushrooms and sun-dried tomatoes and cook until the mushrooms are tender.
6. Add the spinach and cook until wilted.
7. Remove the skillet from the heat and stir in the cooked rice and crumbled Blu Val Chiusella cheese.
8. Season with salt and pepper to taste.
9. Stuff the bell peppers with the rice mixture.
10. Place the stuffed peppers in a baking dish and cover with aluminum foil.
11. Bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
13. 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: 240
- Fat: 10g
- Carbohydrates: 28g
- Protein: 9g
- Fiber: 4g
- Sodium: 290mg
Substitutions for ingredients:
- Any type of cheese can be substituted for the Blu Val Chiusella cheese.
- Any type of cooked grain can be substituted for the rice.
- Any type of leafy green can be substituted for the spinach.
Variations:
- Add cooked ground beef or turkey to the rice mixture for a meatier version.
- Use different types of cheese for different flavor profiles.
- Add different vegetables to the rice mixture for variety.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- To make the rice ahead of time, cook it according to package instructions and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the stuffed peppers before serving.
Pairings:
- Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender after the initial baking time, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the peppers are fully cooked before serving to avoid any foodborne illnesses.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in the Mediterranean region.
Flavor profiles:
- The dish has a savory and slightly tangy flavor from the cheese and sun-dried tomatoes.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian