Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Caprino del Cilento cheese, crumbled
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, Caprino del Cilento cheese, parsley, basil, sun-dried tomatoes, garlic, salt, and black pepper.
4. Mix well until all ingredients are evenly distributed.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Cover the baking dish with foil and bake for 35-40 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45-55 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 420mg
Carbohydrates: 25g
Fiber: 6g
Sugar: 8g
Protein: 13g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Caprino del Cilento cheese can be substituted with feta or goat cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meatier version.
- Use different herbs and spices to change up the flavor profile, such as oregano, thyme, or red pepper flakes.
- Add chopped nuts, such as almonds or pine nuts, for extra crunch.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- If the cheese starts to brown too quickly, cover the baking dish with foil again and continue baking until the peppers are tender.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover stuffed peppers 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 (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for a pop of color.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots.
- Garlic mashed potatoes.
- Grilled corn on the cob.
Troubleshooting advice:
- If the peppers are not tender after the initial baking time, cover with foil and continue baking until they are cooked through.
- If the cheese is not melted and golden brown after the initial baking time, broil for a few minutes until desired color is achieved.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting and stuffing.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F (74°C) before serving.
Food history:
Caprino del Cilento is a type of goat cheese that is produced in the Cilento region of Italy. It is made from the milk of the Cilentana breed of goats and has a tangy, slightly sweet flavor.
Flavor profiles:
The Caprino del Cilento cheese adds a tangy, creamy flavor to the quinoa stuffing, while the fresh herbs and sun-dried tomatoes add a burst of freshness.
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