Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 cup Caciotta Misto Pecora cheese, grated
- 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 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup olive oil
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, cooked brown rice, grated Caciotta Misto Pecora cheese, chopped parsley, chopped basil, chopped sun-dried tomatoes, chopped kalamata olives, minced garlic, red pepper flakes, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa and rice mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 417
Fat: 24g
Carbohydrates: 35g
Protein: 16g
Sodium: 576mg
Sugar: 7g
Fiber: 7g
Substitutions for ingredients:
- Caciotta Misto Pecora cheese can be substituted with any other type of cheese.
- Quinoa and brown rice can be substituted with any other type of grain.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add cooked ground beef or turkey to the quinoa and rice mixture for a meatier version.
- Use different types of cheese for a different flavor.
- Add chopped nuts or seeds for extra crunch.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the peppers to prevent tearing.
- If the peppers are not standing upright, slice a small piece off the bottom to create a flat surface.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of grated cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil for a few minutes until golden brown.
Food safety advice:
Make sure to cook the quinoa and brown rice thoroughly before stuffing the peppers.
Food history:
Caciotta Misto Pecora cheese is a traditional Italian cheese made from a blend of sheep and cow's milk.
Flavor profiles:
The stuffed peppers have a savory and slightly tangy flavor from the cheese, sun-dried tomatoes, and kalamata olives.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian