Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp harissa paste
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked quinoa, chickpeas, feta cheese, parsley, harissa paste, olive oil, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Stuff each pepper half with the harissa mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 35g
Protein: 12g
Fiber: 8g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Chickpeas can be substituted with black beans or lentils.
- Feta cheese can be substituted with goat cheese or shredded cheddar cheese.
- Harissa paste can be substituted with hot sauce or chili powder.
Variations:
- Add chopped roasted red peppers or sun-dried tomatoes to the filling for extra flavor.
- Top the stuffed peppers with shredded cheese before baking for a cheesy crust.
- Use different colored bell peppers for a colorful presentation.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper half.
- If the harissa paste is too spicy, reduce the amount or mix it with some Greek yogurt to mellow it out.
- Leftover filling can be stored in the fridge for up to 3 days and used as a salad or sandwich topping.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine or sparkling water.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of olive oil or vegetable broth to moisten it.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftovers in the fridge and consume within 3 days.
Food history:
Harissa is a North African hot chili paste made with roasted red peppers, garlic, and spices. It is commonly used in Tunisian, Algerian, and Moroccan cuisine.
Flavor profiles:
Spicy, savory, and slightly tangy.
Serving suggestions:
Serve the harissa-stuffed peppers as a main dish for a vegetarian dinner or as a side dish for a meat-based meal.
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Region: Tunisian