Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked lungwort, chopped
- 1 cup cooked rice
- 1 cup shredded cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Baking dish
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 large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
4. In a mixing bowl, combine the cooked lungwort, cooked rice, shredded cheese, chopped onion, minced garlic, dried oregano, salt, and pepper.
5. Stuff the mixture into the bell peppers.
6. Place the stuffed peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 27g
Protein: 14g
Sodium: 420mg
Fiber: 4g
Substitutions for ingredients:
- Lungwort can be substituted with spinach or kale.
- Rice can be substituted with quinoa or couscous.
- Cheese can be substituted with vegan cheese.
Variations:
- Add chopped tomatoes or mushrooms to the stuffing mixture.
- Use different types of bell peppers for a colorful presentation.
- Top the stuffed peppers with breadcrumbs or chopped nuts before baking.
Tips and tricks:
- To make the stuffing mixture more flavorful, sauté the onion and garlic in olive oil before adding them to the mixture.
- Use a spoon to carefully remove the seeds and membranes from the bell peppers.
- To prevent the stuffed peppers from falling over in the baking dish, cut a thin slice off the bottom of each pepper to create a flat surface.
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 microwave-safe dish and microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad for a colorful and nutritious meal.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
If the stuffed peppers are not cooked through after 35 minutes, cover the baking dish with foil and continue baking until the peppers are tender.
Food safety advice:
Make sure the stuffing mixture is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Stuffed peppers have been a popular dish in Mediterranean and Middle Eastern cuisine for centuries.
Flavor profiles:
The combination of the sweet bell peppers, savory lungwort, and melted cheese creates a delicious and satisfying flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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