Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cottage cheese
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
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 cottage cheese, cooked quinoa, chopped parsley, basil, chives, grated Parmesan cheese, garlic powder, salt, and pepper.
4. Stuff the bell peppers with the cottage cheese mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Total fat: 7g
Saturated fat: 3g
Cholesterol: 16mg
Sodium: 256mg
Total carbohydrates: 22g
Dietary fiber: 5g
Sugar: 9g
Protein: 13g
Substitutions for ingredients:
- Instead of cottage cheese, you can use ricotta cheese or cream cheese.
- Instead of quinoa, you can use rice or couscous.
- Instead of parsley, basil, and chives, you can use other fresh herbs such as thyme, oregano, or rosemary.
- Instead of Parmesan cheese, you can use other hard cheeses such as Pecorino Romano or Asiago.
Variations:
- Add chopped vegetables such as zucchini, mushrooms, or onions to the cottage cheese mixture.
- Use different types of peppers such as poblano or Anaheim peppers.
- Top the stuffed peppers with tomato sauce or salsa before baking.
Tips and Tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are not staying upright, use crumpled aluminum foil to prop them up.
- You can make the cottage cheese mixture ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
Store 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 such as arugula or spinach.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs or grated Parmesan cheese.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too dry, add a splash of milk or cream to the cottage cheese mixture.
Food Safety Advice:
- Make sure the peppers are thoroughly washed before cutting and stuffing.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F.
Food History:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor Profiles:
The cottage cheese filling is creamy and tangy, while the bell peppers add a sweet and slightly smoky flavor.
Serving Suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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