Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup Caciotta della Sabina cheese, grated
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp 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 peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, Caciotta della Sabina cheese, sun-dried tomatoes, basil, garlic, salt, and black pepper.
4. Spoon the quinoa mixture into the peppers, filling them to the top.
5. Place the peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 23g
Protein: 12g
Fiber: 5g
Sugar: 8g
Sodium: 380mg
Substitutions for ingredients:
- Caciotta della Sabina cheese can be substituted with any other soft cheese, such as feta or goat cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Quinoa can be substituted with rice or couscous.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor.
- Add chopped nuts, such as almonds or walnuts, for extra crunch.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the peppers are too large, cut them in half lengthwise and stuff each half.
- Leftover filling can be used as a salad topping or sandwich filling.
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 oven 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 presentation.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side of roasted vegetables, such as carrots or broccoli.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the peppers are not tender enough, bake for an additional 5-10 minutes.
- If the filling is too dry, add a tablespoon of olive oil or vegetable broth.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting.
- Use a clean spoon to fill the peppers to prevent contamination.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
Caciotta della Sabina is a soft cheese made from sheep's milk in the Sabina region of Italy. It has a mild, slightly tangy flavor and is often used in pasta dishes and salads.
Flavor profiles:
The Caciotta della Sabina cheese adds a creamy and slightly tangy flavor to the quinoa filling, while the sun-dried tomatoes and basil add a sweet and savory note.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian