Ingredients with Measurements:
- 6 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- 1 cup grated kashkaval cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the bell peppers and cook for 5 minutes. Remove from the water and set aside to cool.
3. In a mixing bowl, combine the cooked quinoa, feta cheese, kashkaval cheese, parsley, mint, dill, scallions, garlic, olive oil, salt, and pepper. Mix well.
4. Stuff the cooled bell peppers with the cheese and quinoa mixture.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- You can substitute the quinoa with rice or couscous.
- You can use any combination of fresh herbs you like.
Variations:
- Add some chopped sun-dried tomatoes or olives to the stuffing mixture.
- Use different types of cheese, such as goat cheese or blue cheese.
- Add some cooked ground meat or sausage to the stuffing mixture.
Tips and tricks:
- Make sure to cook the bell peppers for 5 minutes before stuffing them to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- You can make the stuffing mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
This dish pairs well with a side salad or some crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after cooking, you can put them back in the oven for a few more minutes.
- If the cheese is not melted and bubbly, you can broil the stuffed peppers for a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before preparing the recipe. Make sure to cook the peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Greek, Turkish, and Middle Eastern cuisine.
Flavor profiles:
Savory, cheesy, herbaceous
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bulgarian