Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of diced Njeguški Pršut
- 1 cup of grated cheese (Parmesan or Gouda)
- 1/2 cup of cooked rice
- 1/4 cup of chopped parsley
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Knife
- Cutting board
- Mixing bowl
- Spoon
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut off the tops of the peppers and remove the seeds and membranes.
c. In a mixing bowl, combine the diced Njeguški Pršut, grated cheese, cooked rice, chopped parsley, salt, and pepper.
d. Stuff the peppers with the mixture and place them in a baking dish.
e. Drizzle the peppers with olive oil and cover the dish with foil.
f. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is melted and golden brown.
g. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 18g
Protein: 18g
Sodium: 820mg
Substitutions for ingredients:
- Njeguški Pršut can be substituted with any cured ham or prosciutto.
- Parmesan or Gouda cheese can be substituted with any hard cheese.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add chopped tomatoes or roasted red peppers to the stuffing mixture.
- Use different types of cheese for different flavors.
- Top the stuffed peppers with breadcrumbs or chopped nuts before baking.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to avoid bitterness.
- Use a spoon to stuff the peppers evenly.
- Drizzle the peppers with olive oil to prevent them from drying out.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish the stuffed peppers with chopped parsley or basil.
Pairings:
Pair the stuffed peppers with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the stuffed peppers with a side of roasted potatoes or grilled vegetables.
Troubleshooting advice:
If the peppers are not tender enough, cover the dish with foil and bake for another 10-15 minutes.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Njeguški Pršut is a type of cured ham that originated in the village of Njeguši in Montenegro. It is made from the meat of the Black Mountain pig and is known for its rich flavor and texture.
Flavor profiles:
The stuffed peppers have a savory and salty flavor from the Njeguški Pršut and cheese, with a hint of freshness from the parsley.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Montenegrin