Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup chopped spinach
- 1/2 cup crumbled Canestrato d'Aspromonte cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
Special equipment needed:
- Large baking dish
- Aluminum foil
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 large bowl, mix together the cooked quinoa, chopped spinach, Canestrato d'Aspromonte cheese, sun-dried tomatoes, Kalamata olives, minced garlic, salt, black pepper, red pepper flakes, and olive oil.
4. Stuff each bell pepper with the quinoa mixture and place them in a large baking dish.
5. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the peppers are tender and the filling is heated through.
6. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6.
Nutritional information:
- Calories: 230
- Fat: 13g
- Carbohydrates: 22g
- Protein: 8g
- Fiber: 5g
- Sugar: 7g
Substitutions for ingredients:
- Canestrato d'Aspromonte cheese can be substituted with feta cheese or goat cheese.
- Quinoa can be substituted with rice or couscous.
- Spinach can be substituted with kale or Swiss chard.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Kalamata olives can be substituted with black olives or green olives.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- Use different types of cheese, such as Parmesan or mozzarella.
- Add chopped nuts, such as almonds or pine nuts, for extra crunch.
- Use different types of peppers, such as poblano or Anaheim peppers.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom of each pepper.
- If the peppers are not staying upright, use toothpicks to secure them.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh spinach or arugula.
- Garnish with chopped fresh herbs, such as parsley or basil.
- Drizzle with balsamic glaze or olive oil.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
- Balsamic glaze or olive oil.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is not melting, broil the stuffed peppers for 1-2 minutes, or until the cheese is melted and bubbly.
Food safety advice:
- Make sure the peppers are cooked to an internal temperature of 165°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
- Canestrato d'Aspromonte is a hard cheese made from sheep's milk in the Aspromonte mountains of southern Italy.
Flavor profiles:
- The Canestrato d'Aspromonte cheese adds a salty and nutty flavor to the quinoa mixture, while the sun-dried tomatoes and Kalamata olives add a sweet and tangy flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian