Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup provola di bufala cheese, shredded
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together cooked quinoa, provola di bufala cheese, cherry tomatoes, basil, pine nuts, garlic, olive oil, salt, and pepper.
3. Stuff each pepper half with the quinoa mixture and place in a baking dish.
4. Cover the baking dish with foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 22g
Protein: 14g
Sodium: 420mg
Sugar: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Provola di bufala cheese can be substituted with mozzarella or any other melty cheese.
- Cherry tomatoes can be substituted with sun-dried tomatoes or roasted red peppers.
- Pine nuts can be substituted with almonds or walnuts.
Variations:
- Add cooked ground beef or sausage to the quinoa mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top with breadcrumbs or Parmesan cheese before baking for a crispy topping.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper half to create a flat surface.
- Use a spoon to scoop out the seeds and membranes from the peppers.
- If the cheese is not melting enough, broil the peppers for a few minutes at the end of the cooking time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure the peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in Mediterranean cuisine for centuries. The addition of provola di bufala cheese adds a unique twist to this classic dish.
Flavor profiles:
The combination of the sweet bell peppers, nutty quinoa, and melty provola di bufala cheese creates a savory and satisfying flavor profile.
Serving suggestions:
Serve as a main dish for a vegetarian dinner or as a side dish for a larger meal.
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Region: Italian