Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup crumbled Gamalost cheese
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 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 skillet, heat the olive oil over medium heat.
4. Add the onion, mushrooms, and garlic and sauté until the vegetables are tender.
5. In a mixing bowl, combine the cooked quinoa, crumbled Gamalost cheese, and sautéed vegetables. Mix well.
6. Stuff the bell peppers with the quinoa and Gamalost cheese mixture.
7. 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.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 250mg
Total carbohydrates: 30g
Dietary fiber: 6g
Sugar: 8g
Protein: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Gamalost cheese can be substituted with feta cheese or blue cheese.
- Onion can be substituted with shallots or leeks.
- Mushrooms can be substituted with zucchini or eggplant.
Variations:
- Add chopped tomatoes or corn to the quinoa and Gamalost cheese mixture for a different flavor.
- Use different colored bell peppers for a more colorful presentation.
- Add chopped herbs such as parsley or basil for added flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the peppers are not standing upright, slice off a small portion from the bottom to create a flat surface.
- You can also grill the stuffed peppers for a smoky flavor.
Storage instructions:
Store any leftover stuffed peppers 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 greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
Make sure to wash the bell peppers thoroughly before using them. Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Gamalost cheese is a traditional Norwegian cheese that has been made for over 1,000 years. It is a strong, pungent cheese that is made from skimmed cow's milk.
Flavor profiles:
The Gamalost cheese adds a strong, tangy flavor to the quinoa mixture, 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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Region: Norwegian