Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh burnet leaves
- 1/4 cup chopped red onion
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
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 peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, crumbled feta cheese, chopped burnet leaves, chopped red onion, chopped sun-dried tomatoes, minced garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the peppers and place them in a baking dish.
5. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 19g
Carbohydrates: 23g
Protein: 11g
Fiber: 5g
Sugar: 8g
Sodium: 490mg
Substitutions for ingredients:
- Instead of burnet leaves, you can use parsley, cilantro, or basil.
- Instead of quinoa, you can use rice, couscous, or bulgur.
- Instead of feta cheese, you can use goat cheese, blue cheese, or ricotta.
Variations:
- Add chopped walnuts or pine nuts to the filling for extra crunch.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
- Add cooked ground beef or turkey to the filling for a meaty version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a thin layer from the bottom of each pepper.
- You can make the filling ahead of time and store it in the fridge until ready to use.
- If the peppers are browning too quickly, cover them with foil during the last 10-15 minutes of baking.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle some chopped fresh herbs, such as parsley or basil, on top of the stuffed peppers before serving.
Pairings:
Pair the stuffed peppers with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted sweet potatoes, steamed green beans, or a simple salad.
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of olive oil or a tablespoon of water to moisten it.
Food safety advice:
Make sure to wash the peppers and all the vegetables before using them. Store any leftovers in the fridge and reheat them to an internal temperature of 165°F before eating.
Food history:
Stuffed peppers are a popular dish in many cuisines, including Mediterranean, Middle Eastern, and Mexican. They are usually filled with a mixture of rice, meat, and vegetables, and baked until tender.
Flavor profiles:
The burnet leaves add a slightly tangy and lemony flavor to the filling, which pairs well with the salty feta cheese and sweet sun-dried tomatoes.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a side dish for a potluck or party.
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