Vegetarian > Stuffed Pepper

Oka and Mushroom Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of sliced mushrooms
- 1 cup of grated Oka cheese
- 1/2 cup of cooked quinoa
- 1/4 cup of chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- A baking dish
- A skillet

Step-by-step instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut off the tops of the bell peppers and remove the seeds and membranes.

3. In a skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.

4. Add the sliced mushrooms to the skillet and sauté until they are cooked through.

5. Add the cooked quinoa and grated Oka cheese to the skillet and stir until the cheese is melted and everything is well combined.

6. Stuff the bell peppers with the mushroom and Oka cheese mixture.

7. Place the stuffed peppers in a baking dish and bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is golden brown.

8. Serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 250
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 250mg
- Total carbohydrates: 18g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 10g

Substitutions for ingredients:
- You can use any type of cheese you like instead of Oka cheese.
- You can use any type of cooked grain instead of quinoa.

Variations:
- You can add chopped spinach or kale to the mushroom and cheese mixture for extra nutrition.
- You can add cooked ground meat or tofu to the mushroom and cheese mixture for extra protein.

Tips and tricks:
- You can use a melon baller to remove the seeds and membranes from the bell peppers.
- You can use leftover cooked grains instead of cooking quinoa specifically for this recipe.

Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the stuffed peppers, place them in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed peppers on a bed of greens for a colorful and nutritious meal.

Garnishes:
- You can garnish the stuffed peppers with chopped fresh herbs, such as parsley or basil.

Pairings:
- This recipe pairs well with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli

Troubleshooting advice:
- If the cheese on top of the stuffed peppers is not golden brown after 35 minutes in the oven, you can broil them for a few minutes to achieve the desired color.

Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw meat or vegetables to prevent cross-contamination.

Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Turkish, and Italian cuisine.

Flavor profiles:
- The combination of earthy mushrooms and tangy Oka cheese creates a rich and savory flavor profile.

Serving suggestions:
- Serve the stuffed peppers with a side of crusty bread for a complete meal.

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Taste: Savory, Tangy, Herby, Earthy, Spicy