Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked quinoa, crumbled feta cheese, chopped parsley, mint, dill, red onion, garlic, olive oil, red wine vinegar, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Stuff each bell pepper half with the quinoa and feta mixture.
5. Place the stuffed peppers in a baking dish.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 305
Fat: 21g
Carbohydrates: 18g
Protein: 10g
Sodium: 470mg
Sugar: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add chopped tomatoes or roasted red peppers to the filling for extra flavor.
- Use different herbs such as basil or oregano.
- Add cooked ground beef or turkey to the filling for a meatier option.
Tips and Tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing.
- If the peppers are not standing upright, slice off a small piece from the bottom to create a flat surface.
- Leftover filling can be used as a salad topping or sandwich spread.
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 microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting Advice:
- If the filling is too dry, add a drizzle of olive oil or a splash of lemon juice.
- If the peppers are not cooking evenly, cover the baking dish with foil to prevent burning.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the stuffed peppers to an internal temperature of 165°F to ensure food safety.
Food History:
Kopanisti is a traditional Greek cheese spread made with feta cheese, olive oil, and spices. It is commonly used in Greek cuisine as a dip or spread.
Flavor Profiles:
The stuffed peppers have a savory and slightly tangy flavor from the combination of feta cheese, herbs, and red wine vinegar.
Serving Suggestions:
Serve the stuffed peppers as a main dish or as a side dish to grilled meats or seafood.
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Region: Greek