Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of Touloumotiri cheese, crumbled
- 1 cup of cooked rice
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling peppers
- Mixing bowl
- 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 pot of boiling water, blanch the peppers for 5 minutes. Remove and let cool.
4. In a mixing bowl, combine the Touloumotiri cheese, cooked rice, parsley, mint, dill, onion, garlic, olive oil, salt, and pepper.
5. Stuff the peppers with the cheese mixture and place them in a baking dish.
6. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 21g
- Protein: 10g
Substitutions for ingredients:
- Touloumotiri cheese can be substituted with feta cheese.
Variations:
- Add cooked ground beef or lamb to the cheese mixture for a meaty version.
- Use different herbs such as oregano or basil for a different flavor.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers.
- Serve with a dollop of Greek yogurt on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
- Fresh herbs such as parsley or mint.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables such as zucchini or eggplant.
Troubleshooting advice:
- If the peppers are not tender, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Greek and Turkish cuisine.
Flavor profiles:
- The Touloumotiri cheese adds a tangy and salty flavor to the dish, while the fresh herbs add a fresh and aromatic taste.
Serving suggestions:
- Serve as a main dish with a side of roasted vegetables or as an appetizer.
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Region: Greek