Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 can (400g) Branston pickle
- 1 cup cooked quinoa
- 1/2 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the Branston pickle, cooked quinoa, chopped walnuts, crumbled feta cheese, and chopped fresh parsley. Mix well.
3. Season the mixture with salt and pepper to taste.
4. Stuff each pepper half with the Branston mixture.
5. Place the stuffed peppers in a baking dish.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is golden brown.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 315
Fat: 16g
Carbohydrates: 33g
Protein: 10g
Fiber: 7g
Sodium: 800mg
Substitutions for ingredients:
- Instead of quinoa, you can use cooked rice or couscous.
- Instead of walnuts, you can use pecans or almonds.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add cooked ground beef or turkey to the Branston mixture for a meaty version.
- Use different types of peppers, such as poblano or Anaheim, for a spicier flavor.
- Top the stuffed peppers with shredded cheese before baking for an extra cheesy version.
Tips and tricks:
- Make sure to choose peppers that are large and have a flat bottom so they can stand upright in the baking dish.
- You can prepare the Branston mixture in advance and store it in the fridge until ready to use.
- If the peppers are not standing upright, you can cut a thin slice off the bottom to create a flat surface.
Storage instructions:
Store any leftover stuffed peppers in an airtight container in the fridge 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 oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and nutritious meal.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika for added flavor and color.
Pairings:
Serve the stuffed peppers with a side of roasted vegetables, such as carrots or sweet potatoes, for a well-rounded meal.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooked through after the recommended cooking time, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of olive oil or vegetable broth to the Branston mixture.
Food safety advice:
Make sure to wash the peppers thoroughly before cutting and stuffing them. Store any leftovers in the fridge and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Branston pickle is a British condiment made from a variety of diced vegetables, vinegar, and spices. It was first created in 1922 by Crosse & Blackwell and has since become a popular ingredient in sandwiches, salads, and savory dishes.
Flavor profiles:
The Branston Stuffed Peppers are savory and slightly tangy, with a nutty and cheesy filling that complements the sweetness of the peppers.
Serving suggestions:
Serve the Branston Stuffed Peppers as a main dish for lunch or dinner, accompanied by a side salad or roasted vegetables. They also make a great appetizer or party snack.
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