Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup chopped Perennial Wall-Rocket leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 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.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, Perennial Wall-Rocket leaves, feta cheese, Kalamata olives, sun-dried tomatoes, parsley, garlic, olive oil, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 24g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Perennial Wall-Rocket leaves can be substituted with arugula or spinach.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Kalamata olives can be substituted with black olives or green olives.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- Use different types of cheese, such as cheddar or mozzarella.
- Add chopped nuts, such as almonds or walnuts, for extra crunch.
- Use different types of herbs, such as basil or oregano, for a different flavor.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom of each pepper.
- To make the filling more flavorful, sauté the garlic and Perennial Wall-Rocket leaves in olive oil before adding them to the quinoa mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Garnish the stuffed peppers with chopped fresh parsley or a sprinkle of paprika for a pop of color.
Pairings:
Serve the stuffed peppers with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted sweet potatoes
- Mixed green salad with a lemon vinaigrette
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of olive oil or vegetable broth to the quinoa mixture.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting them.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Perennial Wall-Rocket is a type of herb that has been used in traditional medicine for centuries. It is believed to have anti-inflammatory and anti-bacterial properties.
Flavor profiles:
The combination of feta cheese, Kalamata olives, and sun-dried tomatoes gives this dish a salty and savory flavor. The Perennial Wall-Rocket adds a slightly bitter and peppery taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner. They can also be served as a side dish for a larger meal.
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Region: Greek
Taste: Savory, Tangy, Herbaceous, Salty, Aromatic