Ingredients with Measurements:
- 4 bell peppers, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup cooked rice
- 1/2 cup cooked chickpeas
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special Equipment Needed:
- Knife
- Cutting board
- Large baking dish
- Medium skillet
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place bell pepper halves in a large baking dish.
3. Heat olive oil in a medium skillet over medium-high heat.
4. Add onion and garlic and cook until softened, about 3 minutes.
5. Add cumin, smoked paprika, coriander, cinnamon, ginger, turmeric, cardamom, black pepper, and salt and cook for 1 minute.
6. Add cooked rice, chickpeas, tomatoes, and parsley and cook for 2 minutes.
7. Remove from heat and stir in feta cheese.
8. Divide mixture between bell pepper halves.
9. Bake for 25 minutes, or until peppers are tender.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 231
Fat: 8g
Carbohydrates: 28g
Protein: 8g
Substitutions for Ingredients:
- Rice: quinoa, barley, or bulgur
- Chickpeas: black beans, cannellini beans, or lentils
- Tomatoes: canned diced tomatoes
- Parsley: cilantro, basil, or oregano
- Feta cheese: goat cheese, ricotta cheese, or Parmesan cheese
Variations:
- Add 1/2 cup cooked ground beef or turkey for a heartier dish.
- Add 1/2 cup cooked sweet potato for added nutrition and flavor.
- Add 1/2 cup cooked spinach or kale for added nutrition.
Tips and Tricks:
- Make sure to cook the rice and chickpeas ahead of time so the stuffing is ready to go.
- You can also use pre-cooked frozen peppers to save time.
- Feel free to add any other vegetables you like, such as zucchini, mushrooms, or bell peppers.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of cooked quinoa or couscous for a complete meal.
Garnishes:
Garnish with fresh parsley, crumbled feta cheese, and a squeeze of fresh lemon juice.
Pairings:
Serve with a side of roasted vegetables or a green salad for a complete meal.
Suggested Side Dishes:
Roasted vegetables, green salad, couscous, quinoa, or a grain salad.
Troubleshooting Advice:
If the peppers are not cooked through after 25 minutes, cover with foil and continue baking until tender.
Food Safety Advice:
Make sure to store the stuffed peppers in an airtight container in the refrigerator and consume within 3 days.
Food History:
Stuffed peppers are a popular dish in many cultures, including Mediterranean, Middle Eastern, and Latin American cuisines.
Flavor Profiles:
This dish has a savory, slightly sweet, and slightly spicy flavor profile.
Serving Suggestions:
Serve as a main dish or as a side dish.
Related Categories
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Region: Turkish