Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1/2 cup shelled pistachios, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Knife
- Cutting board
- Mixing bowl
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 cooked quinoa, chopped pistachios, crumbled feta cheese, chopped parsley, olive oil, lemon juice, salt, and pepper.
4. Stuff each bell pepper 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 (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 18g
Carbohydrates: 27g
Protein: 11g
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Pistachios can be substituted with almonds or walnuts.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
- Use different types of cheese, such as cheddar or mozzarella.
- Add cooked ground meat or sausage to the filling for a meatier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the filling seems too dry, add a splash of vegetable broth or water.
- 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 the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of chopped pistachios.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side of roasted sweet potatoes or a green salad.
Troubleshooting advice:
- If the peppers are not tender enough, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of vegetable broth or water.
Food safety advice:
Make sure the peppers are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in Mediterranean and Middle Eastern cuisine for centuries.
Flavor profiles:
The nutty flavor of the pistachios pairs well with the tangy feta cheese and fresh parsley, while the lemon juice adds a bright, citrusy note.
Serving suggestions:
Serve as a vegetarian main dish or as a side dish with grilled chicken or fish.
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