Vegetarian > Stuffed Pepper

Kasseri and Mushroom Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup shredded Kasseri cheese
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Baking dish
- Aluminum foil

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. Place them in a baking dish.

3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. Add the mushrooms, oregano, salt, and black pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 10 minutes.

5. Stir in the cooked rice, Kasseri cheese, and parsley.

6. Spoon the mixture into the bell peppers, filling them to the top.

7. Cover the baking dish with aluminum foil and bake for 30 minutes.

8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 318
Fat: 17g
Saturated Fat: 8g
Cholesterol: 41mg
Sodium: 514mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 8g
Protein: 16g

Substitutions for ingredients:
- Kasseri cheese can be substituted with feta or mozzarella cheese.
- Rice can be substituted with quinoa or couscous.
- Mushrooms can be substituted with zucchini or eggplant.

Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Use different colored bell peppers for a more colorful presentation.
- Add chopped sun-dried tomatoes or olives to the filling for extra flavor.

Tips and tricks:
- To make the peppers stand up straight in the baking dish, slice a thin layer off the bottom of each pepper.
- To make the filling ahead of time, store it in the refrigerator until ready to use.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

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 or with a side of roasted vegetables.

Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the stuffed peppers before serving.

Pairings:
Serve with a side of garlic bread or a simple green salad.

Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad.

Troubleshooting advice:
If the peppers are not tender after the initial 30 minutes of baking, cover with foil and bake for an additional 10-15 minutes.

Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them.

Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origins of the dish are unclear, but it is believed to have originated in the Mediterranean region.

Flavor profiles:
The dish has a savory and slightly sweet flavor from the bell peppers, with a creamy and cheesy filling.

Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.

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Region: Greek

Taste: Savory, Tangy, Herby, Aromatic, Earthy