Ingredients with Measurements:
- 4 large bell peppers
- 1 cup Caprino della Limina cheese, crumbled
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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 mixing bowl, combine the Caprino della Limina cheese, cooked quinoa, parsley, basil, sun-dried tomatoes, garlic, salt, and black pepper.
4. Stuff the mixture into the bell peppers.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 18g
Protein: 11g
Sodium: 340mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Caprino della Limina cheese can be substituted with any soft goat cheese.
- Quinoa can be substituted with rice or couscous.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Substitute the bell peppers with zucchini or eggplant for a different twist.
- 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 cheese starts to brown too quickly, cover the baking dish with foil.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of mixed greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables, such as carrots or broccoli, for a complete meal.
Troubleshooting advice:
If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
Food history:
Caprino della Limina is a soft goat cheese from the Limina Valley in Sicily, Italy.
Flavor profiles:
The Caprino della Limina cheese adds a tangy and creamy flavor to the stuffing mixture, while the sun-dried tomatoes and fresh herbs add a burst of freshness.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian