Grilling > Vegetarian > Stuffed Pepper

Grilled Pindjur-Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of pindjur (roasted red pepper and eggplant spread)
- 1 cup of cooked quinoa
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Olive oil for brushing

Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Spoon

Step-by-step instructions:

1. Preheat the grill or grill pan to medium-high heat.

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a mixing bowl, combine the pindjur, cooked quinoa, crumbled feta cheese, chopped fresh parsley, salt, and pepper.

4. Stuff the bell peppers with the pindjur mixture, making sure to pack it in tightly.

5. Brush the outside of the bell peppers with olive oil.

6. Place the stuffed bell peppers on the grill or grill pan and cook for 10-12 minutes, turning occasionally, until the peppers are charred on the outside and tender on the inside.

7. Remove the peppers from the grill and let them cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 25g
Protein: 9g
Sodium: 470mg
Fiber: 5g

Substitutions for ingredients:
- Pindjur can be substituted with any roasted red pepper spread.
- Quinoa can be substituted with rice or couscous.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley can be substituted with cilantro or basil.

Variations:
- Add chopped nuts, such as almonds or walnuts, to the pindjur mixture for added crunch.
- Use different colored bell peppers for a more colorful presentation.
- Add diced tomatoes or cucumber to the pindjur mixture for a fresh twist.

Tips and tricks:
- Make sure to pack the pindjur mixture tightly into the bell peppers to prevent them from falling apart on the grill.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
- Serve with a dollop of Greek yogurt or tzatziki sauce on top for added creaminess.

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 baking dish and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped fresh parsley on top.

Garnishes:
Chopped fresh parsley or cilantro

Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Greek salad

Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread

Troubleshooting advice:
- If the peppers are not cooking evenly, move them to a cooler part of the grill or grill pan.
- If the peppers are falling apart on the grill, make sure to pack the pindjur mixture tightly into the peppers.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a meat thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F.

Food history:
Pindjur is a traditional Balkan spread made from roasted red peppers and eggplant. It is commonly used in dishes throughout the region, including stuffed peppers.

Flavor profiles:
The grilled peppers have a smoky and slightly sweet flavor, while the pindjur mixture adds a tangy and savory element. The feta cheese adds a salty and creamy note, while the parsley adds a fresh and herbaceous flavor.

Serving suggestions:
Serve the grilled pindjur-stuffed peppers as a main dish or as a side dish at your next barbecue or dinner party.

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Region: Balkan

Taste: Tangy, Spicy, Smoky, Savory