Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeds removed
- 1 pound of sweet Italian sausage
- 1 cup of cooked quinoa
- 1 cup of crumbled feta cheese
- 1/2 cup of grated Caciottina di Bufala di Amaseno cheese
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 cup of chopped fresh thyme
- 1/4 cup of chopped fresh rosemary
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain any excess fat.
3. In a large bowl, combine the cooked sausage, cooked quinoa, crumbled feta cheese, grated Caciottina di Bufala di Amaseno cheese, chopped fresh parsley, chopped fresh basil, chopped fresh oregano, chopped fresh thyme, chopped fresh rosemary, and olive oil. Mix well.
4. Stuff each bell pepper with the sausage and cheese mixture.
5. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
6. Bake for 45-50 minutes or until the peppers are tender and the filling is hot and bubbly.
7. Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden brown.
8. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 482
- Fat: 36g
- Carbohydrates: 16g
- Protein: 23g
- Fiber: 4g
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of sausage you prefer.
- You can substitute the quinoa with rice or couscous.
- You can use any type of crumbled cheese you prefer.
Variations:
- You can add chopped vegetables such as zucchini or mushrooms to the filling.
- You can use different herbs such as sage or chives.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing them.
- You can use a piping bag to fill the peppers for a neater presentation.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a baking dish and cover with aluminum 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 platter garnished with fresh herbs.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add more olive oil or a splash of chicken broth.
Food safety advice:
- Make sure to cook the sausage thoroughly to an internal temperature of 160°F.
Food history:
- Caciottina di Bufala di Amaseno is a type of Italian cheese made from buffalo milk.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian