Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1/2 cup Primusala (a vegan cheese substitute)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Baking dish
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 large pot, bring water to a boil and blanch the peppers for 3-4 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrots, and cook until softened, about 5 minutes.
5. Add the garlic, oregano, and basil, and cook for another minute.
6. Add the cooked quinoa, lentils, and Primusala, and stir until well combined.
7. Season with salt and pepper to taste.
8. Stuff the peppers with the quinoa and lentil mixture.
9. 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.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 12g
Fiber: 10g
Sodium: 200mg
Substitutions for ingredients:
- You can use regular cheese instead of Primusala if you are not vegan.
- You can use any type of cooked grain instead of quinoa.
- You can use any type of cooked legume instead of lentils.
Variations:
- You can add chopped mushrooms to the filling.
- You can use different types of herbs and spices to flavor the filling.
- You can add chopped nuts or seeds to the filling for extra crunch.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the peppers.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
If the peppers are not tender enough, you can bake them for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. They are believed to have originated in the Mediterranean region.
Flavor profiles:
The Primusala-Stuffed Peppers are savory and slightly cheesy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the Primusala-Stuffed Peppers as a main course for lunch or dinner.
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