Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup Moncenisio cheese, grated
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked quinoa, chickpeas, Moncenisio cheese, sun-dried tomatoes, garlic, parsley, basil, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each pepper half with the quinoa and chickpea mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 300
- Total fat: 12g
- Cholesterol: 15mg
- Sodium: 350mg
- Total carbohydrates: 35g
- Dietary fiber: 9g
- Sugars: 8g
- Protein: 14g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Chickpeas can be substituted with black beans or lentils.
- Moncenisio cheese can be substituted with Parmesan or Asiago cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
Variations:
- Add chopped spinach or kale to the quinoa and chickpea mixture for added nutrition.
- Use different colored bell peppers for a colorful presentation.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to evenly distribute the quinoa and chickpea mixture among the pepper halves for even cooking.
- If the peppers are not standing upright in the baking dish, use crumpled foil to prop them up.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens for added color and nutrition.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender enough, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting and stuffing.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Greek, Turkish, and Mexican cuisines.
Flavor profiles:
- The Moncenisio cheese adds a nutty and slightly sweet flavor to the dish, while the sun-dried tomatoes add a tangy and slightly sweet flavor.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian