Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked rice
- 1/2 cup Casu Axedu cheese, crumbled
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, Casu Axedu cheese, feta cheese, parsley, basil, chives, sun-dried tomatoes, Kalamata olives, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, pressing down firmly.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
6. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Serves 4
Nutritional information:
- Calories: 290
- Fat: 16g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 10g
Substitutions for ingredients:
- Casu Axedu cheese can be substituted with ricotta cheese or goat cheese.
- Feta cheese can be substituted with queso fresco or panela cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add cooked ground beef, turkey, or chicken to the filling for a meatier version.
- Use different herbs and spices to customize the flavor of the filling.
- Top the stuffed peppers with shredded cheese before baking for an extra cheesy version.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers to avoid damaging the flesh.
- Press the filling down firmly into the peppers to ensure they are fully stuffed.
- Cover the baking dish with foil for the first 20 minutes of baking to prevent the peppers from drying out.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
- Garnish with fresh herbs, such as parsley or basil, for added flavor and visual appeal.
Garnishes:
- Fresh herbs, such as parsley or basil
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover the dish with foil and continue baking until they are fully cooked.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Casu Axedu is a traditional Sardinian cheese made from sheep's milk.
Flavor profiles:
- The combination of Casu Axedu and feta cheese creates a tangy and salty flavor, while the herbs and sun-dried tomatoes add a fresh and savory note.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Sardinian