Ingredients with Measurements:
- 4 large bell peppers
- 1 medium eggplant, diced
- 1 cup halumi cheese, diced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 mixing bowl, combine the diced eggplant, halumi cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.
4. Stuff the mixture into the bell peppers, pressing down gently to fill them completely.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 680mg
Carbohydrates: 25g
Fiber: 6g
Sugar: 10g
Protein: 13g
Substitutions for ingredients:
- Feta cheese can be used instead of halumi cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cilantro can be used instead of parsley.
Variations:
- Add cooked quinoa or rice to the filling for extra texture and flavor.
- Use different types of cheese, such as goat cheese or cheddar.
- Add chopped nuts, such as almonds or walnuts, to the filling for crunch.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers won't stand up straight, slice a thin layer off the bottom to create a flat surface.
- To make the filling extra creamy, add a tablespoon of cream cheese or sour cream.
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 cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and nutritious meal.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or cilantro, over the top of the stuffed peppers for a pop of color and flavor.
Pairings:
Serve the stuffed peppers with a side of roasted vegetables, such as carrots or Brussels sprouts, for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too dry, add a splash of olive oil or a tablespoon of water to the mixture.
Food safety advice:
- Make sure to wash the bell peppers and eggplant thoroughly before using.
- Use a food thermometer to ensure that the internal temperature of the stuffed peppers reaches 165°F.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The combination of savory halumi cheese, earthy eggplant, and fresh herbs creates a flavorful and satisfying meal.
Serving suggestions:
Serve the stuffed peppers with a side of tzatziki sauce or hummus for dipping.
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Region: Greek