Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Montafoner Sauerkäse cheese, grated
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped spinach
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 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, grated Montafoner Sauerkäse cheese, chopped onion, mushrooms, spinach, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each bell pepper with the quinoa and cheese mixture.
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 bubbly.
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: 275
Fat: 16g
Carbohydrates: 21g
Protein: 12g
Sodium: 350mg
Sugar: 7g
Substitutions for ingredients:
- Any type of cheese can be substituted for Montafoner Sauerkäse cheese.
- Any type of cooked grain can be substituted for quinoa.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of vegetables in the stuffing mixture, such as zucchini or corn.
- Top the stuffed peppers with breadcrumbs or additional cheese before baking.
Tips and tricks:
- To make the bell peppers easier to stuff, cut a small slice off the bottom of each pepper so they stand up straight.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and bake at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted vegetables, green salad, or garlic bread.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to prevent the cheese from burning.
Food safety advice:
Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Montafoner Sauerkäse is a traditional cheese from the Montafon region of Austria. It is made from raw cow's milk and has a tangy, slightly sour flavor.
Flavor profiles:
Montafoner Sauerkäse cheese has a tangy, slightly sour flavor that pairs well with the sweetness of the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Austrian