Ingredients with Measurements:
- 4 large bell peppers
- 8 oz Caprino della Val Vigezzo cheese, crumbled
- 1 cup cooked quinoa
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 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
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the Caprino della Val Vigezzo cheese, cooked quinoa, sun-dried tomatoes, basil, garlic, salt, and black pepper.
4. Stuff the bell peppers with the cheese and quinoa mixture, pressing it down firmly.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, 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: 280
Fat: 16g
Carbohydrates: 22g
Protein: 11g
Fiber: 5g
Sugar: 8g
Sodium: 350mg
Substitutions for ingredients:
- Caprino della Val Vigezzo 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.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add chopped spinach or kale to the cheese and quinoa mixture.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with breadcrumbs or grated Parmesan cheese before baking.
Tips and tricks:
- Make sure to press the cheese and quinoa mixture firmly into the bell peppers to prevent them from falling apart while baking.
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom to create a flat surface.
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, until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad for a complete meal.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or crusty bread.
- Grilled chicken or fish.
Troubleshooting advice:
- If the cheese and quinoa mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Caprino della Val Vigezzo is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy, slightly sweet flavor.
Flavor profiles:
The Caprino della Val Vigezzo cheese adds a tangy and creamy flavor to the quinoa stuffing, while the sun-dried tomatoes and basil add a sweet and herbaceous 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