Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of Formaggetta della Valle Argentina cheese, grated
- 1 cup of cooked quinoa
- 1/2 cup of chopped onion
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped zucchini
- 1/2 cup of chopped tomatoes
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Knife
- Cutting board
- 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 quinoa, grated Formaggetta della Valle Argentina cheese, chopped onion, mushrooms, zucchini, tomatoes, minced garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- Serves 4
Nutritional information:
- Calories: 270
- Fat: 14g
- Carbohydrates: 24g
- Protein: 12g
- Fiber: 6g
Substitutions for ingredients:
- Any type of cheese can be used instead of Formaggetta della Valle Argentina cheese.
- Rice or couscous can be used instead of quinoa.
- Any type of vegetables can be used instead of onion, mushrooms, zucchini, and tomatoes.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture.
- Top the stuffed peppers with marinara sauce before baking.
- Use different types of cheese for different flavor profiles.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the mixture into the peppers for easier handling.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers 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 for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, on top of the stuffed peppers.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese is not melted and bubbly after baking, broil the stuffed peppers for a few minutes until the cheese is golden brown.
Food safety advice:
- Make sure to cook the stuffed peppers to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Formaggetta della Valle Argentina is a type of cheese from the Piedmont region of Italy.
Flavor profiles:
- The stuffed peppers have a savory and cheesy flavor with a slight crunch from the vegetables.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian