Ingredients with Measurements:
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Aluminum foil
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. Rinse the quinoa in a fine mesh strainer and transfer to a medium saucepan.
4. Add the vegetable broth and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the onion and garlic and cook for 2-3 minutes or until the onion is soft and translucent.
8. Add the cooked quinoa, oregano, basil, salt, black pepper, and diced tomatoes to the skillet and stir to combine.
9. Cook for 2-3 minutes or until heated through.
10. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
11. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the stuffed peppers.
12. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
13. Remove the foil and bake for an additional 5-10 minutes or until the cheese is golden brown.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 800mg
Total Carbohydrates: 40g
Dietary Fiber: 7g
Sugars: 9g
Protein: 18g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of cheese you like instead of mozzarella and Parmesan.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- Add chopped spinach or kale to the quinoa mixture for a healthier version.
- Use different types of bell peppers, such as red, yellow, or orange, for a colorful version.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- You can use leftover quinoa for this recipe.
- If the stuffed peppers are not standing upright, slice off a thin layer from the bottom to create a flat surface.
- You can prepare the stuffed peppers ahead of time and refrigerate until ready to bake.
Storage instructions:
Store any leftover stuffed peppers 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 or with a side of roasted vegetables.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs, such as parsley or basil.
Pairings:
Pair the stuffed peppers with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stuffed peppers with a side of garlic bread or a simple green salad.
Troubleshooting advice:
- If the quinoa mixture is too dry, add a splash of vegetable broth or water.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes.
Food safety advice:
Make sure to cook the stuffed peppers to 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. The first recorded recipe for stuffed peppers dates back to the 16th century in Spain.
Flavor profiles:
The cheesy quinoa stuffed peppers have a savory and slightly spicy flavor from the herbs and diced tomatoes.
Serving suggestions:
Serve the cheesy quinoa stuffed peppers as a main dish for a vegetarian dinner or as a side dish for a family gathering.
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Taste: Savory, Cheesy, Tangy, Herbaceous, Spicy