Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup crumbled Blu del Moncenisio cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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, Blu del Moncenisio cheese, parsley, basil, sun-dried tomatoes, kalamata olives, garlic, salt, and black pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 23g
Protein: 8g
Sodium: 410mg
Sugar: 6g
Fiber: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Blu del Moncenisio cheese can be substituted with any other blue cheese.
- Parsley and basil can be substituted with any other fresh herbs.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meatier version.
- Use different types of cheese such as feta or goat cheese.
- Add chopped nuts such as almonds or walnuts to the quinoa mixture for extra crunch.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the filling seems dry, add a tablespoon of water or vegetable broth to the quinoa mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 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 or with a side salad.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of water or vegetable broth to the quinoa mixture.
Food safety advice:
- Make sure to wash the bell peppers before cutting and stuffing them.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of quinoa and Blu del Moncenisio cheese in this recipe adds a modern twist to this classic dish.
Flavor profiles:
The combination of the tangy Blu del Moncenisio cheese, savory quinoa, and sweet bell peppers creates a delicious and satisfying flavor profile.
Serving suggestions:
Serve the 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: Italian