Italian > Southern Italian > Campanian > Stuffed Pepper

Caciocavallo Podolico Campano Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked ground beef
- 1 cup Caciocavallo Podolico Campano cheese, shredded
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut off the tops of the bell peppers and remove the seeds and membranes.

3. In a mixing bowl, combine the cooked quinoa, cooked ground beef, shredded Caciocavallo Podolico Campano cheese, chopped onion, chopped mushrooms, minced garlic, olive oil, salt, and pepper.

4. Stuff the bell peppers with the mixture and place them in a baking dish.

5. Bake the stuffed peppers for 30-35 minutes, or until the peppers are tender and the filling is heated through.

6. Remove the stuffed peppers from the oven and sprinkle chopped parsley on top.

7. Serve hot and enjoy!


- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 23g
- Protein: 25g

Substitutions for ingredients:
- You can substitute the ground beef with ground turkey or chicken.
- You can substitute the Caciocavallo Podolico Campano cheese with any other type of cheese that melts well.

Variations:
- You can add other vegetables to the stuffing mixture, such as chopped zucchini or eggplant.
- You can use different types of grains instead of quinoa, such as rice or couscous.

Tips and tricks:
- To make the stuffed peppers easier to eat, cut them in half before serving.
- You can make the stuffing mixture ahead of time and store it in the refrigerator until you're ready to stuff the peppers.
- If the peppers are not standing upright in the baking dish, you can cut a thin slice off the bottom to make them stable.

Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the stuffed peppers, place them in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed peppers on a bed of greens, such as arugula or spinach.
- Garnish the stuffed peppers with additional chopped parsley or grated cheese.

Pairings:
- This dish pairs well with a light salad or roasted vegetables.

Suggested side dishes:
- Roasted sweet potatoes
- Garlic bread
- Grilled asparagus

Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to trap in the heat and continue baking until the peppers are tender.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.

Food history:
- Caciocavallo Podolico Campano is a type of cheese made from the milk of Podolica cows, which are native to southern Italy.

Flavor profiles:
- The stuffed peppers have a savory and slightly sweet flavor from the beef and vegetables, and a creamy and tangy flavor from the melted cheese.

Serving suggestions:
- Serve the stuffed peppers as a main course for dinner or as a side dish for a larger meal.

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Region: Italian

Taste: Savory, Tangy, Herby, Spicy, Aromatic, Creamy