Ingredients with Measurements:
- 4 large bell peppers, tops removed and seeded
- 1 cup of cooked quinoa
- 1 cup of Cacioreale cheese, crumbled
- 1/2 cup of chopped sun-dried tomatoes
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the cooked quinoa, Cacioreale cheese, sun-dried tomatoes, basil, garlic, olive oil, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
4. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 25g
Protein: 13g
Fiber: 5g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Cacioreale cheese can be substituted with feta or goat cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with breadcrumbs or Parmesan cheese before baking for a crispy topping.
Tips and tricks:
- To make the peppers stand upright, slice a small piece off the bottom of each pepper.
- If the peppers are too wobbly, place them in a muffin tin to keep them steady.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator 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 for a colorful and healthy meal.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure the peppers are fully cooked before serving.
- Store leftover stuffed peppers in the refrigerator and consume within 3 days.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origins of this dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The Cacioreale cheese adds a salty and tangy flavor to the quinoa mixture, while the sun-dried tomatoes and basil add a sweet and herbaceous flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian