Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup crumbled Cacio Ubriaco cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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, Cacio Ubriaco cheese, sun-dried tomatoes, basil, parsley, red onion, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 24g
Protein: 13g
Sodium: 450mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Cacio Ubriaco cheese can be substituted with any other hard cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Red onion can be substituted with white onion or shallots.
- Basil and parsley can be substituted with any other fresh herbs.
Variations:
- Add chopped cooked chicken or ground beef to the stuffing mixture.
- Use different types of cheese, such as feta or goat cheese.
- Add chopped nuts, such as almonds or pine nuts, to the stuffing mixture.
Tips and tricks:
- To make the peppers easier to stuff, cut a thin slice off the bottom of each pepper so they stand up straight.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the peppers are not standing up straight, use a muffin tin to hold them in place while baking.
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 baking dish and cover with foil. Bake at 350°F 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 presentation.
Garnishes:
Garnish with chopped fresh herbs, such as basil or parsley, or a sprinkle of grated cheese.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the cheese is not melting, increase the oven temperature or broil for a few minutes.
Food safety advice:
- Make sure the stuffing mixture is fully cooked before stuffing the peppers.
- Use a food thermometer to ensure the internal temperature of the stuffing mixture reaches 165°F.
Food history:
Cacio Ubriaco is a type of Italian cheese that is aged in wine. The name translates to "drunk cheese" because it is soaked in wine during the aging process.
Flavor profiles:
The Cacio Ubriaco cheese adds a rich and tangy flavor to the stuffing mixture, while the sun-dried tomatoes and fresh herbs add a bright and fresh flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Italian