Ingredients with Measurements:
- 4 large bell peppers
- 1/2 cup of chouriço doce (sweet Portuguese sausage), diced
- 1/2 cup of shredded cheese (cheddar or mozzarella)
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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 skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the diced chouriço doce to the skillet and cook until browned.
5. Add the breadcrumbs and parsley to the skillet and stir until combined.
6. Remove the skillet from the heat and stir in the shredded cheese.
7. Stuff the bell peppers with the chouriço doce and cheese mixture.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil.
9. Bake for 30 minutes.
10. Remove the aluminum foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 16g
Protein: 10g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- Chouriço doce can be substituted with regular sausage or chorizo.
- Shredded cheese can be substituted with any type of cheese you prefer.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked rice or quinoa to the stuffing mixture for a heartier meal.
- Use different types of peppers such as poblano or jalapeño for a spicier version.
- Add diced tomatoes or corn to the stuffing mixture for extra flavor and texture.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to prevent them from being too spicy.
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom to create a flat surface.
- Use a spoon to carefully stuff the peppers to prevent tearing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the peppers with aluminum foil and continue baking.
Food safety advice:
Make sure to cook the peppers until they are tender and the stuffing is heated through to prevent any foodborne illnesses.
Food history:
Chouriço doce is a sweet Portuguese sausage that is traditionally made with pork, sugar, and cinnamon. It is often used in sweet and savory dishes.
Flavor profiles:
The sweet and savory flavors of the chouriço doce and cheese are balanced by the mild sweetness of the bell peppers.
Serving suggestions:
Serve as a main dish for a cozy dinner at home or as an appetizer for a party.
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Region: Portuguese