Ingredients with Measurements:
- 4 large bell peppers
- 1 cup Caciotta di Montemauro cheese, shredded
- 1/2 cup walnuts, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- 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 shredded Caciotta di Montemauro cheese, chopped walnuts, breadcrumbs, olive oil, salt, and black pepper.
4. Stuff the peppers with the cheese and walnut mixture.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and golden brown.
6. 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 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 16g
Protein: 10g
Sodium: 470mg
Substitutions for ingredients:
- Caciotta di Montemauro cheese can be substituted with any mild, semi-soft cheese.
- Walnuts can be substituted with pecans or almonds.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked rice or quinoa to the cheese and walnut mixture for a heartier stuffing.
- Top the stuffed peppers with marinara sauce before baking for a more Italian-inspired dish.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to prevent any bitterness.
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom to create a flat surface.
- To make the stuffing easier to handle, chill it in the refrigerator for 10-15 minutes before stuffing the peppers.
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 bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or basil, or a sprinkle of red pepper flakes for a little heat.
Pairings:
Pair with a light red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
Serve with a side of garlic bread or a simple green salad.
Troubleshooting advice:
- If the cheese is not melting, try broiling the stuffed peppers for a few minutes to get a golden brown crust.
- If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Caciotta di Montemauro is a semi-soft cheese from the Abruzzo region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Caciotta di Montemauro and walnut stuffing is creamy and nutty, while the bell peppers add a sweet and slightly bitter flavor.
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