Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked Nostrano Misto Capra (mixed goat cheese)
- 1/2 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat 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, Nostrano Misto Capra, spinach, sun-dried tomatoes, kalamata olives, basil, parsley, chives, Parmesan cheese, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 260
Fat: 14g
Carbohydrates: 21g
Protein: 14g
Sodium: 480mg
Sugar: 6g
Fiber: 6g
Substitutions for ingredients:
- Any type of cooked grain can be used instead of quinoa.
- Feta cheese can be used instead of Nostrano Misto Capra.
- Any type of leafy green can be used instead of spinach.
- Any type of dried tomato can be used instead of sun-dried tomatoes.
- Any type of olive can be used instead of kalamata olives.
- Any type of fresh herb can be used instead of basil, parsley, and chives.
Variations:
- Add cooked ground meat or sausage to the filling for extra protein.
- Use different types of cheese, such as goat cheese or blue cheese.
- Add diced vegetables, such as zucchini or mushrooms, to the filling.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be used as a salad topping or sandwich filling.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
Pair stuffed peppers with a glass of red wine or a light beer.
Suggested side dishes:
Serve stuffed peppers with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or vegetable broth.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure the filling reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in Mediterranean and Middle Eastern cuisine for centuries.
Flavor profiles:
The combination of tangy goat cheese, salty olives, and sweet sun-dried tomatoes creates a savory and satisfying filling for the peppers.
Serving suggestions:
Serve stuffed peppers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian