Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup Piave Vecchio Riserva cheese, grated
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, diced red onion, chopped cilantro, grated Piave Vecchio Riserva cheese, olive oil, ground cumin, chili powder, salt, and pepper. Mix well.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 33g
- Protein: 14g
- Fiber: 9g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Piave Vecchio Riserva cheese can be substituted with Parmesan or Asiago cheese.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with a dollop of sour cream or guacamole before serving.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart.
- If the peppers are not standing upright in the baking dish, cut a thin slice off the bottom to create a flat surface.
- Leftover filling can be used as a salad or side dish.
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 lettuce or with a side salad.
- Garnish with chopped cilantro or grated cheese.
Garnishes:
- Chopped cilantro
- Grated cheese
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
- Use a food thermometer to ensure the filling reaches an internal temperature of 165°F.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Piave Vecchio Riserva cheese adds a nutty and salty flavor to the dish, while the cumin and chili powder add a spicy kick.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Italian