Ingredients with Measurements:
- 4 large bell peppers
- 1 cup Caprino di Cavalese 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
- 1/4 cup chopped kalamata olives
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 di Cavalese cheese, quinoa, parsley, basil, sun-dried tomatoes, kalamata olives, garlic, red pepper flakes, salt, and pepper.
4. Stuff the bell peppers with the cheese mixture.
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. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 15g
Protein: 10g
Sodium: 450mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- Caprino di Cavalese cheese can be substituted with feta cheese or goat cheese.
- Quinoa can be substituted with rice or couscous.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with black olives.
Variations:
- Add cooked ground beef or turkey to the cheese mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Add chopped nuts, such as pine nuts or almonds, to the cheese mixture for extra crunch.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the cheese mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- 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 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted vegetables for a hearty meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the bell peppers are thoroughly washed before cutting.
- Use a clean spoon to stuff the peppers.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caprino di Cavalese is a type of goat cheese from the Trentino region of Italy. It is made from raw goat's milk and has a tangy, slightly sweet flavor.
Flavor profiles:
Savory, tangy, slightly sweet.
Serving suggestions:
Serve hot as a main dish or appetizer.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Spicy, Earthy