Ingredients with Measurements:
- 4 large bell peppers
- 1/2 cup margarine, softened
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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 margarine, breadcrumbs, Parmesan cheese, parsley, basil, oregano, salt, and pepper.
4. Stuff the bell peppers with the margarine mixture and place them in a baking dish.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the aluminum foil and bake for an additional 10-15 minutes or until the peppers are tender and the margarine mixture is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 28g
Carbohydrates: 13g
Protein: 5g
Sodium: 350mg
Sugar: 5g
Substitutions for ingredients:
- Margarine can be substituted with butter or vegan margarine.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with nutritional yeast for a vegan option.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked rice or quinoa to the margarine mixture for a heartier filling.
- Substitute the bell peppers with other vegetables such as zucchini, eggplant, or tomatoes.
- Add chopped garlic or onion to the margarine mixture for extra flavor.
Tips and tricks:
- To make the bell peppers stand upright, slice off a small piece from the bottom.
- Use a piping bag or a plastic bag with a corner cut off to easily fill the bell peppers.
- Leftover margarine-stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover margarine-stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the margarine-stuffed peppers in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the margarine-stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish the margarine-stuffed peppers with chopped fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve the margarine-stuffed peppers with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, green salad.
Troubleshooting advice:
- If the margarine mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the bell peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Wash your hands before handling the bell peppers.
- Use a clean cutting board and knife to cut the bell peppers.
- Make sure the internal temperature of the margarine-stuffed peppers reaches 165°F (74°C) before serving.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of margarine in this recipe is a modern twist on a classic dish.
Flavor profiles:
The margarine-stuffed peppers have a rich and buttery flavor with a hint of herbs and Parmesan cheese.
Serving suggestions:
Serve the margarine-stuffed peppers as a main dish or as a side dish with your favorite meal.
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