Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked ground turkey
- 1/2 cup Grana Trentino cheese, grated
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped spinach
- 1/4 cup chopped fresh parsley
- 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. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent.
4. Add the mushrooms and spinach and sauté until the mushrooms are browned and the spinach is wilted.
5. Add the cooked quinoa, ground turkey, and parsley to the skillet and stir to combine.
6. Add salt and pepper to taste.
7. Stuff the bell pepper halves with the quinoa and turkey mixture.
8. Place the stuffed peppers in a baking dish.
9. Sprinkle the grated Grana Trentino cheese over the stuffed peppers.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 295
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 55mg
- Sodium: 250mg
- Total carbohydrates: 24g
- Dietary fiber: 5g
- Sugars: 8g
- Protein: 22g
Substitutions for ingredients:
- Ground turkey can be substituted with ground beef or ground chicken.
- Grana Trentino cheese can be substituted with Parmesan cheese.
Variations:
- Add diced tomatoes to the quinoa and turkey mixture for a more tomatoey flavor.
- Use different colored bell peppers for a more colorful dish.
- Add chopped nuts, such as almonds or walnuts, to the quinoa and turkey mixture for added crunch.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing them.
- Use a spoon to stuff the quinoa and turkey mixture into the bell pepper halves.
- If the stuffed peppers are not browning enough, broil them for a few minutes at the end of the cooking time.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of quinoa or rice.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Quinoa salad
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to cook the ground turkey to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. They are believed to have originated in the Mediterranean region.
Flavor profiles:
- The Grana Trentino cheese adds a nutty and slightly sweet flavor to the dish, while the quinoa and ground turkey provide a hearty and savory flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian