Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup crumbled manouri cheese
- 1 cup crumbled feta cheese
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/4 cup 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 (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the manouri cheese, feta cheese, cooked quinoa, parsley, mint, dill, scallions, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and golden brown.
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 (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 26g
Carbohydrates: 16g
Protein: 14g
Fiber: 4g
Sugar: 6g
Sodium: 700mg
Substitutions for ingredients:
- Manouri cheese can be substituted with ricotta or goat cheese.
- Feta cheese can be substituted with any crumbled cheese.
- Quinoa can be substituted with rice or couscous.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- Use different types of cheese for a different flavor.
- Add cooked ground beef or turkey to the stuffing mixture for a meaty version.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Pack the stuffing mixture tightly into the bell peppers to prevent it from falling out during baking.
- If the peppers are tipping over in the baking dish, cut a thin slice off the bottom 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 baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or dill, or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F (74°C) to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in Mediterranean cuisine for centuries. The addition of cheese and herbs adds a unique flavor to this classic dish.
Flavor profiles:
The combination of manouri and feta cheese, along with fresh herbs and garlic, creates a savory and tangy flavor profile.
Serving suggestions:
Serve as a main course for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Greek