Ingredients with Measurements:
- 6 large bell peppers
- 1 block of fermented bean curd (about 200g)
- 1/2 cup of cooked rice
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of chili flakes
Special equipment needed:
- A large pot
- A baking dish
- A mixing bowl
- A spoon
- A knife
Step-by-step instructions:
1. Preheat your 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, crumble the fermented bean curd and mix it with the cooked rice, scallions, cilantro, soy sauce, sesame oil, sugar, salt, black pepper, and chili flakes.
4. Stuff the mixture into the bell peppers, making sure to pack it tightly.
5. Place the stuffed peppers in a baking dish and cover it with foil.
6. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 130
Fat: 3g
Carbohydrates: 23g
Protein: 4g
Sodium: 420mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cooked rice, such as white rice, brown rice, or wild rice.
- If you don't have scallions, you can use chopped onions instead.
- If you don't have cilantro, you can use parsley or basil.
- If you don't have fermented bean curd, you can use regular tofu or mashed chickpeas.
Variations:
- You can add diced vegetables, such as carrots, celery, or zucchini, to the filling.
- You can use different types of peppers, such as poblano peppers or jalapeño peppers, for a spicier version.
- You can top the stuffed peppers with grated cheese before baking.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent it from falling out.
- If the peppers are not standing upright, you can slice off a small piece from the bottom to create a flat surface.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover it with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed peppers on a platter and garnish with chopped cilantro or scallions.
- Serve the stuffed peppers with a side of steamed rice or a green salad.
Garnishes:
- Chopped cilantro
- Chopped scallions
- Grated cheese
Pairings:
- Steamed rice
- Green salad
- Roasted vegetables
Suggested side dishes:
- Steamed rice
- Green salad
- Roasted vegetables
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 tablespoon of water or vegetable broth to the mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store any leftover stuffed peppers in the fridge within 2 hours of cooking.
Food history:
- Fermented bean curd is a traditional Chinese ingredient that has been used for centuries in cooking.
Flavor profiles:
- The fermented bean curd adds a savory and slightly tangy flavor to the filling, while the scallions, cilantro, and chili flakes add a fresh and spicy kick.
Serving suggestions:
- Serve the stuffed peppers as a main course for lunch or dinner.
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Region: Chinese