Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked climbing wattle beans
- 1/2 cup crumbled feta cheese
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 climbing wattle beans, crumbled feta cheese, cooked quinoa, chopped fresh parsley, chopped fresh mint, chopped fresh cilantro, chopped green onions, minced garlic, salt, and black pepper. Mix well.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 28g
Protein: 11g
Fiber: 8g
Sugar: 9g
Sodium: 450mg
Substitutions for ingredients:
- Climbing wattle beans can be substituted with any cooked beans such as black beans or chickpeas.
- Feta cheese can be substituted with goat cheese or shredded cheddar cheese.
- Quinoa can be substituted with cooked rice or couscous.
- Fresh parsley, mint, and cilantro can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling mixture.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To make the recipe vegan, omit the feta cheese or use a vegan cheese substitute.
Storage instructions:
Leftover stuffed peppers can be stored 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 (175°C) for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter garnished with fresh herbs.
Garnishes:
Fresh herbs such as parsley, mint, or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes until tender.
- If the filling is too dry, add a tablespoon of olive oil or vegetable broth to the mixture.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Bell peppers are native to South and Central America and were brought to Europe by Christopher Columbus. They are now widely cultivated around the world.
Flavor profiles:
The climbing wattle beans and feta cheese give the filling a savory and slightly tangy flavor, while the fresh herbs add a bright and refreshing note.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A