Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 8 oz Caprino di Rimella 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
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine Caprino di Rimella cheese, cooked quinoa, chopped basil, sun-dried tomatoes, kalamata olives, minced garlic, salt, and pepper.
3. Stuff each bell pepper half with the cheese mixture.
4. Place the stuffed peppers in a baking dish and sprinkle grated Parmesan cheese on top.
5. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 18g
Protein: 12g
Sodium: 570mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Caprino di Rimella cheese can be substituted with any soft goat cheese.
- Quinoa can be substituted with rice or couscous.
- Basil can be substituted with parsley or cilantro.
- 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.
- Top the stuffed peppers with breadcrumbs for added texture.
Tips and tricks:
- To make the peppers easier to stuff, cut a thin slice off the bottom of each pepper half to create a flat surface.
- If the cheese mixture is too dry, add a tablespoon of olive oil 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 microwave-safe dish and microwave on high for 1-2 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 parsley or basil for added flavor and color.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the cheese mixture is too wet, add more cooked quinoa to absorb the excess moisture.
- If the peppers are not tender enough, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
Food history:
Caprino di Rimella is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy and slightly sweet flavor.
Flavor profiles:
The Caprino di Rimella cheese adds a tangy and creamy flavor to the stuffed peppers, while the sun-dried tomatoes and kalamata olives add a savory and slightly salty flavor.
Serving suggestions:
Serve the stuffed peppers as a main course for a vegetarian dinner or as a side dish for a meaty meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian