Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped tomatoes
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 cooked quinoa, lentils, mushrooms, onion, tomatoes, mozzarella cheese, olive oil, oregano, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Bake the stuffed peppers for 30-35 minutes or until the peppers are tender and the filling is heated through.
6. 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: 250
Fat: 10g
Carbohydrates: 28g
Protein: 13g
Fiber: 8g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Lentils can be substituted with black beans or chickpeas.
- Mozzarella cheese can be substituted with feta or goat cheese.
Variations:
- Add chopped spinach or kale to the filling for extra greens.
- Use different colored bell peppers for a colorful presentation.
- Add a can of diced tomatoes to the filling for a saucier dish.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Leftover filling can be used as a salad or side dish.
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 for 1-2 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 chopped fresh herbs such as parsley or cilantro.
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 cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
Make sure the filling is heated through to an internal temperature of 165°F to ensure food safety.
Food history:
Malga is a type of cheese made in the Italian Alps. This recipe is inspired by the flavors of the region.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic