Ingredients with Measurements:
- 4 large bell peppers
- 2 cups of labneh (strained yogurt)
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh chives
- 1/2 cup of chopped walnuts
- 1/4 cup of 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 labneh, parsley, mint, dill, chives, and walnuts. Mix well.
4. Stuff the bell peppers with the labneh mixture and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers and season with salt and pepper.
6. Bake the peppers for 30-35 minutes or until they 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
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 15g
Protein: 12g
Sodium: 200mg
Sugar: 7g
Substitutions for ingredients:
- Labneh can be substituted with Greek yogurt or cream cheese.
- Parsley, mint, dill, and chives can be substituted with any fresh herbs of your choice.
- Walnuts can be substituted with any other nuts or seeds.
Variations:
- Add cooked quinoa or rice to the labneh mixture for a heartier meal.
- Use different types of peppers, such as poblano or jalapeño, for a spicier version.
- Top the stuffed peppers with crumbled feta cheese before baking.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to prevent them from becoming too spicy.
- If the labneh mixture is too thick, add a tablespoon or two of milk to thin it out.
- Leftover labneh mixture can be used as a dip for vegetables or pita bread.
Storage instructions:
Leftover stuffed peppers can be stored 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 bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped herbs or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with roasted sweet potatoes or a quinoa salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to wash the peppers thoroughly before cutting and stuffing them.
Food history:
Labneh is a popular Middle Eastern cheese made from strained yogurt.
Flavor profiles:
The labneh-stuffed peppers are creamy, tangy, and nutty with a hint of freshness from the herbs.
Serving suggestions:
Serve as a vegetarian main course or as a side dish.
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Region: Middle Eastern