Ingredients with Measurements:
- 4 large bell peppers
- 1/2 cup crumbled feta cheese
- 1/2 cup diced pastirma
- 1/2 cup cooked rice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 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 (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the feta cheese, pastirma, cooked rice, parsley, mint, scallions, olive oil, 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.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 17g
Protein: 10g
Sodium: 450mg
Substitutions for ingredients:
- You can substitute the pastirma with cooked ground beef or lamb.
- You can substitute the feta cheese with goat cheese or queso fresco.
Variations:
- You can add chopped tomatoes or roasted red peppers to the filling.
- You can sprinkle grated Parmesan cheese on top of the stuffed peppers before baking.
Tips and tricks:
- Make sure to choose bell peppers that are firm and have a flat bottom so they can stand upright in the baking dish.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- To make the peppers easier to stuff, you can blanch them in boiling water for 2-3 minutes before filling them.
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 microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted potatoes or a Greek salad.
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, you can slice a thin layer off the bottom to create a flat surface.
- If the filling is too dry, you can add a tablespoon of olive oil or tomato sauce.
Food safety advice:
Make sure to wash the bell peppers thoroughly before using them. Cook the stuffed peppers to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Turkish and Greek cuisine.
Flavor profiles:
The combination of salty feta cheese and spicy pastirma creates a bold and flavorful filling for the sweet bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Turkish