Ingredients with Measurements:
- 4 large bell peppers
- 1 cup buffalo curd
- 1/2 cup cooked quinoa
- 1/2 cup chopped spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 buffalo curd, cooked quinoa, chopped spinach, red onion, celery, carrots, parsley, cilantro, feta cheese, Parmesan cheese, bread crumbs, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Drizzle olive oil over the stuffed peppers.
6. Bake for 35-40 minutes or until the peppers are tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 11g
Carbohydrates: 23g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Buffalo curd can be substituted with Greek yogurt or cottage cheese.
- Quinoa can be substituted with rice or couscous.
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Bread crumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Use different types of bell peppers such as yellow or orange for a colorful presentation.
- Add diced tomatoes or corn to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the filling into the bell peppers to avoid making a mess.
- If the filling is too dry, add a splash of milk or water to moisten it.
- To make the filling ahead of time, store it in the refrigerator for up to 2 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 such as arugula or mixed greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped parsley or cilantro for a fresh and herbaceous flavor.
Pairings:
Pair 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 filling is too dry, add a splash of milk or water to moisten it.
- If the peppers are not tender enough, bake them for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store leftover stuffed peppers in the refrigerator for up to 3 days.
Food history:
Buffalo curd is a traditional Sri Lankan dairy product made from buffalo milk. It is similar to Greek yogurt but has a tangier and creamier flavor.
Flavor profiles:
The buffalo curd stuffing is tangy and creamy with a hint of spice from the red onion and celery. The bell peppers add a sweet and slightly smoky flavor to the dish.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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