Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup crumbled Casu Cundhídu cheese
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 cooked rice, Casu Cundhídu cheese, onion, tomato, garlic, olive oil, salt, and pepper.
4. Stuff each pepper with the rice and cheese mixture.
5. Place the stuffed peppers in a baking dish.
6. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Sodium: 350mg
Substitutions for ingredients:
- Casu Cundhídu cheese can be substituted with feta cheese or goat cheese.
- Rice can be substituted with quinoa or couscous.
- Onion can be substituted with shallots or leeks.
- Tomato can be substituted with roasted red peppers or sun-dried tomatoes.
Variations:
- Add cooked ground beef or turkey to the rice and cheese mixture for a meatier version.
- Use different colored bell peppers for a colorful presentation.
- Add chopped fresh herbs such as parsley or basil for extra flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper.
- Cover the baking dish with foil for the first 20 minutes of baking to prevent the cheese from burning.
- Use a spoon to gently press the rice and cheese mixture into the peppers to ensure they are fully stuffed.
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 greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Simple green salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after 30-35 minutes of baking, cover the baking dish with foil and continue baking until the peppers are tender.
- If the cheese is browning too quickly, cover the baking dish with foil for the remainder of the cooking time.
Food safety advice:
- Make sure the peppers are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casu Cundhídu is a traditional Sardinian cheese made from sheep's milk. It is known for its strong and pungent flavor.
Flavor profiles:
The Casu Cundhídu cheese adds a strong and pungent flavor to the dish, while the rice and vegetables provide a mild and savory balance.
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: Sardinian