Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup Formaggio del Monte cheese, shredded
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 mixing bowl, combine the cooked quinoa, Formaggio del Monte cheese, cherry tomatoes, basil, pine nuts, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 22g
Carbohydrates: 23g
Protein: 14g
Sodium: 400mg
Sugar: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Formaggio del Monte cheese can be substituted with any shredded cheese of your choice.
- Cherry tomatoes can be substituted with diced regular tomatoes.
- Pine nuts can be substituted with chopped walnuts or almonds.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add chopped spinach or kale to the stuffing mixture for added nutrition.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the peppers are not standing upright, use crumpled up aluminum foil to prop them up.
- To make the dish spicier, add red pepper flakes to the stuffing mixture.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for added color and nutrition.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the baking dish with foil for the remainder of the cooking time.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Formaggio del Monte is a type of cheese that originated in the Italian region of Trentino-Alto Adige. It is a semi-hard cheese with a nutty flavor and is often used in Italian dishes.
Flavor profiles:
The stuffed peppers have a savory and slightly nutty flavor from the Formaggio del Monte cheese, with a hint of sweetness from the cherry tomatoes and a fresh taste from the basil.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner. They can also be served as a side dish for a larger meal.
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Region: Italian