Ingredients with Measurements:
- 4 large bell peppers
- 2 cups of gazpacho
- 1 cup of cooked quinoa
- 1/2 cup of chopped cucumber
- 1/2 cup of chopped red onion
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Oven
- 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 bowl, mix together the gazpacho, cooked quinoa, chopped cucumber, chopped red onion, chopped tomatoes, chopped fresh parsley, chopped fresh cilantro, olive oil, salt, and pepper.
4. Stuff each bell pepper with the gazpacho mixture.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender.
6. Remove from the oven and let cool for a few minutes.
7. Serve the stuffed peppers warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
Substitutions for ingredients:
- You can substitute the quinoa with rice or couscous.
- You can substitute the gazpacho with tomato juice.
Variations:
- You can add cooked chicken or shrimp to the gazpacho mixture for a protein boost.
- You can add chopped avocado to the gazpacho mixture for a creamy texture.
Tips and Tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing them.
- You can use any color of bell pepper for this recipe.
- You can make the gazpacho mixture ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
- Store any leftover stuffed peppers 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the stuffed peppers on a bed of lettuce or arugula for a colorful presentation.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of crusty bread for dipping in the gazpacho mixture.
Suggested Side Dishes:
- Roasted vegetables
- Grilled corn on the cob
- Mixed green salad
Troubleshooting Advice:
- If the peppers are not tender after 30-35 minutes of baking, cover them with foil and continue baking until tender.
Food Safety Advice:
- Make sure to wash all vegetables before using them in the recipe.
- Store any leftover stuffed peppers in the refrigerator and consume within 3 days.
Food History:
- Gazpacho is a cold soup that originated in the Andalusia region of southern Spain.
Flavor Profiles:
- This recipe has a refreshing and tangy flavor from the gazpacho, with a hint of sweetness from the bell peppers.
Serving Suggestions:
- Serve as a main dish for a light and healthy meal.
Related Categories
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Region: Spanish
Taste: Tangy, Savory, Spicy, Vegetal, Fresh, Herbal, Aromatic