Vegetarian > Stuffed Pepper

Chapea Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of chapea (cooked and drained)
- 1 cup of cooked rice
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced carrot
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese

Special Equipment Needed:
- Large pot
- 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. Rinse the peppers and set them aside.

3. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot and sauté for 5 minutes, or until the vegetables are tender.

4. Add the chapea, cooked rice, garlic powder, paprika, salt, and black pepper to the pot. Stir well to combine.

5. Remove the pot from the heat and stir in the Parmesan cheese.

6. Stuff the bell peppers with the chapea and rice mixture. Place the peppers in a baking dish.

7. Bake the peppers for 30-35 minutes, or until the peppers are tender and the filling is heated through.

8. Serve the Chapea Stuffed Peppers hot.


- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.

Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 32g
- Protein: 8g
- Fiber: 6g

Substitutions for ingredients:
- You can substitute the chapea with black beans or chickpeas.
- You can substitute the Parmesan cheese with any other type of cheese.

Variations:
- You can add diced tomatoes or corn to the filling.
- You can use different types of bell peppers, such as red, yellow, or orange.

Tips and Tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid any bitterness.
- You can use leftover rice for this recipe.
- If the filling is too dry, you can add a little bit of vegetable broth or water.

Storage Instructions:
- Store the leftover Chapea Stuffed Peppers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Presentation Ideas:
- Serve the Chapea Stuffed Peppers on a bed of lettuce or spinach.
- Garnish with fresh herbs, such as parsley or cilantro.

Garnishes:
- Fresh herbs, such as parsley or cilantro.

Pairings:
- Serve the Chapea Stuffed Peppers with a side of roasted vegetables or a salad.

Suggested Side Dishes:
- Roasted vegetables
- Salad

Troubleshooting Advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.

Food Safety Advice:
- Make sure to wash your hands and all the utensils and surfaces that come into contact with the food.
- Cook the peppers until they reach an internal temperature of 165°F to ensure they are safe to eat.

Food History:
- Stuffed peppers have been a popular dish in many cultures for centuries. They are a great way to use up leftover ingredients and create a filling and nutritious meal.

Flavor Profiles:
- The Chapea Stuffed Peppers are savory and slightly spicy, with a hint of garlic and paprika.

Serving Suggestions:
- Serve the Chapea Stuffed Peppers as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Herbaceous, Spicy, Earthy, Sweet