Ingredients with Measurements:
- 4 large bell peppers, any color
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped green olives
- 1/2 cup chopped black olives
- 1/2 cup chopped artichoke hearts
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/2 cup shredded mozzarella cheese
Special Equipment Needed:
- Baking sheet
- Knife
- Cutting board
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers on a baking sheet.
3. In a medium bowl, combine the olive oil, olives, artichoke hearts, capers, parsley, garlic, red wine vinegar, oregano, black pepper, red pepper flakes, and sea salt. Stir to combine.
4. Spoon the mixture into the bell peppers, filling them to the top.
5. Top each pepper with shredded mozzarella cheese.
6. Bake in preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375 degrees F
Serving Size: 4
Nutritional Information: Calories: 280, Fat: 22g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 590mg, Carbohydrates: 13g, Fiber: 4g, Sugar: 4g, Protein: 8g
Substitutions for Ingredients:
- Olives: You can substitute any type of olives you prefer.
- Artichoke Hearts: You can substitute sun-dried tomatoes for the artichoke hearts.
- Capers: You can substitute pickles for the capers.
- Parsley: You can substitute cilantro for the parsley.
- Mozzarella Cheese: You can substitute any type of cheese you prefer.
Variations:
- You can add cooked Italian sausage or ground beef to the filling for a heartier dish.
- You can add cooked quinoa or brown rice to the filling for a more filling dish.
- You can add diced tomatoes or roasted red peppers to the filling for a more flavorful dish.
Tips and Tricks:
- Make sure to cut the tops off the bell peppers so that they are easy to fill.
- Be sure to remove all the seeds and membranes from the bell peppers before filling them.
- You can use a spoon to help fill the peppers with the stuffing mixture.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a 350 degree F oven until heated through.
Presentation Ideas:
- Serve the stuffed peppers on a bed of cooked quinoa or brown rice.
- Serve the stuffed peppers with a side of roasted vegetables.
- Serve the stuffed peppers with a side of crusty bread.
Garnishes:
- Fresh parsley
- Chopped olives
- Shredded cheese
Pairings:
- A crisp white wine or a light red wine
- A light beer or a crisp cider
Suggested Side Dishes:
- Roasted vegetables
- Quinoa or brown rice
- Crusty bread
Troubleshooting Advice:
- If the peppers are not cooked through after 25 minutes, cover them with foil and cook for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands before and after handling the bell peppers.
- Make sure to store any leftovers in an airtight container in the refrigerator.
Food History:
Muffuletta is a popular Italian sandwich originating in New Orleans. It is typically filled with salami, ham, cheese, and a olive salad. This recipe is a twist on the classic sandwich, using the same flavors but in a stuffed pepper form.
Flavor Profiles:
This dish is savory and slightly tangy, with a hint of spice from the red pepper flakes.
Serving Suggestions:
- Serve as a main dish with a side of roasted vegetables or quinoa.
- Serve as an appetizer with a side of crusty bread.
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Region: Italian