Vegetarian > Stuffed Pepper

Farina and Cheese Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup farina
- 2 cups water
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil

Special equipment needed:
- Large pot
- Baking dish

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. In a large pot, bring the water to a boil and add the farina. Stir until the farina is cooked and the water is absorbed.
4. Remove the pot from the heat and add the cheddar cheese, parmesan cheese, parsley, basil, oregano, salt, and black pepper. Stir until the cheese is melted and the herbs are evenly distributed.
5. Stuff the farina and cheese mixture into the bell peppers and place them in a baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Bake the stuffed peppers for 30-35 minutes, or until the peppers are tender and the cheese is golden brown.


Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 31g
Protein: 14g
Sodium: 630mg
Sugar: 7g
Fiber: 5g

Substitutions for ingredients:
- Farina can be substituted with couscous or quinoa.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Parmesan cheese can be substituted with pecorino romano cheese.
- Fresh herbs can be substituted with dried herbs.

Variations:
- Add cooked ground beef or sausage to the farina and cheese mixture for a meaty version.
- Use different types of bell peppers, such as red or yellow, for a colorful presentation.
- Top the stuffed peppers with marinara sauce before baking for an Italian twist.

Tips and tricks:
- To make the stuffing easier to handle, let it cool for a few minutes before stuffing the peppers.
- If the stuffed peppers are not standing upright in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

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 350°F oven for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and healthy presentation.

Garnishes:
Garnish the stuffed peppers with chopped fresh herbs or a sprinkle of grated parmesan cheese.

Pairings:
Serve the stuffed peppers with a side salad or garlic bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the cheese is not melting, try adding a splash of milk to the farina and cheese mixture.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.

Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting them.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F before serving.

Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of farina in this recipe is a nod to Italian cuisine, where it is often used in savory dishes.

Flavor profiles:
This dish is savory and cheesy, with a hint of herbaceousness from the fresh herbs.

Serving suggestions:
Serve the stuffed peppers as a main course for a vegetarian dinner or as a side dish for a meaty meal.

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Taste: Savory, Cheesy, Creamy, Tangy, Herby, Garlicky