Italian > Appetizer > Stuffed Pepper

Caciocavallo Podolico Picentino Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound Caciocavallo Podolico Picentino cheese, grated
- 1 cup cooked quinoa
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil for drizzling

Special equipment needed:
- Baking dish

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine grated Caciocavallo Podolico Picentino cheese, cooked quinoa, chopped parsley, chopped basil, chopped sun-dried tomatoes, chopped Kalamata olives, minced garlic, red pepper flakes, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each bell pepper half with the cheese and quinoa mixture.
5. Place the stuffed peppers in a baking dish.
6. Drizzle olive oil over the top of the stuffed peppers.
7. Bake in the preheated oven for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 440
Fat: 28g
Carbohydrates: 23g
Protein: 24g
Sodium: 820mg

Substitutions for ingredients:
- Caciocavallo Podolico Picentino cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Quinoa can be substituted with rice or couscous.
- Sun-dried tomatoes can be substituted with fresh tomatoes.

Variations:
- Add cooked ground beef or turkey to the cheese and quinoa mixture for a meaty version.
- Add chopped mushrooms or zucchini to the cheese and quinoa mixture for a vegetarian version.
- Top the stuffed peppers with marinara sauce before baking for an Italian twist.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing them.
- Use a spoon to evenly distribute the cheese and quinoa mixture into the bell pepper halves.
- Drizzle a little bit of olive oil over the top of the stuffed peppers to help them brown and crisp up in the oven.

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 in a preheated 350°F oven for 15-20 minutes or until heated through.

Presentation ideas:
Serve the stuffed peppers on a platter with a garnish of fresh parsley or basil.

Garnishes:
Fresh parsley or basil

Pairings:
- Serve with a side salad for a light and refreshing meal.
- Pair with a glass of red wine for a sophisticated dinner.

Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the cheese is not melting, try increasing the oven temperature or broiling the stuffed peppers for a few minutes.
- If the peppers are not tender, try baking them for a few more minutes.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Caciocavallo Podolico Picentino cheese is a traditional Italian cheese made from the milk of Podolica cows, which are native to southern Italy. The cheese has a rich, nutty flavor and is often used in Italian cuisine.

Flavor profiles:
Savory, cheesy, nutty, slightly spicy

Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.

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Region: Italian

Taste: Savory, Tangy, Herbal, Spicy, Aromatic