Ingredients with Measurements:
- 4 large bell peppers
- 1 cup Caprino di Montefalcone del Sannio cheese, crumbled
- 1/2 cup cooked quinoa
- 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 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 Montefalcone del Sannio cheese, cooked quinoa, basil, sun-dried tomatoes, Kalamata olives, garlic, salt, and black pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 246
Fat: 16g
Carbohydrates: 17g
Protein: 9g
Sodium: 485mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Caprino di Montefalcone del Sannio 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 fresh tomatoes.
- Kalamata olives can be substituted with black olives.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of cheese, such as mozzarella or Parmesan.
- Add chopped spinach or kale to the stuffing mixture for extra nutrition.
Tips and tricks:
- To make the peppers stand upright in the baking dish, cut a thin slice off the bottom of each pepper.
- If the peppers are not staying upright, use aluminum foil to create a stable base for them.
- 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:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Garnish the stuffed peppers with chopped fresh parsley or additional basil.
Pairings:
Pair the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure food safety.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Caprino di Montefalcone del Sannio is a type of goat cheese that is produced in the Molise region of Italy. It is made from the milk of local goats and has a tangy and slightly salty flavor.
Flavor profiles:
The Caprino di Montefalcone del Sannio cheese adds a tangy and creamy flavor to the stuffing mixture, while the sun-dried tomatoes and Kalamata olives add a savory and slightly sweet flavor. The basil adds a fresh and herbaceous flavor, and the quinoa adds a nutty and slightly crunchy texture.
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