Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Imokilly Regato cheese, grated
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup 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. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, Imokilly Regato cheese, chopped onion, chopped mushrooms, minced garlic, chopped fresh parsley, chopped fresh basil, chopped fresh oregano, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. 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 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 18g
Carbohydrates per serving: 23g
Protein per serving: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Imokilly Regato cheese can be substituted with any hard cheese such as Parmesan or cheddar.
- Onion, mushrooms, and garlic can be substituted with any vegetables of your choice.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Use different types of cheese for a different flavor.
- Add diced tomatoes to the filling for a more tomato-based flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Add a splash of balsamic vinegar to the filling for a tangy flavor.
- Top the peppers with breadcrumbs for a crispy topping.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of grated cheese.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to prevent the filling from burning.
Food safety advice:
- Make sure the filling is cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Imokilly Regato cheese is a hard cheese made in County Cork, Ireland. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The Imokilly Regato cheese adds a nutty, slightly sweet flavor to the filling, while the fresh herbs add a fresh, herbaceous flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A