Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped red deadnettle leaves
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
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, crumbled feta cheese, chopped red deadnettle leaves, chopped parsley, chopped red onion, minced garlic, olive oil, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Bake the stuffed peppers for 35-40 minutes, or until the peppers are tender and the filling is heated through.
6. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 13g
Carbohydrates: 23g
Protein: 9g
Sodium: 400mg
Fiber: 5g
Substitutions for ingredients:
- Red deadnettle leaves can be substituted with spinach or kale.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Quinoa can be substituted with rice or couscous.
Variations:
- Add diced tomatoes or sun-dried tomatoes to the quinoa mixture.
- Use different types of bell peppers, such as yellow or orange.
- Add cooked ground beef or turkey to the quinoa mixture for a meatier version.
Tips and tricks:
- To make the stuffed peppers easier to fill, cut a small slice off the bottom of each pepper to create a flat surface.
- 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:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a little more olive oil or a splash of vegetable broth.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting and stuffing.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Red deadnettle is a type of herb that has been used in traditional medicine for centuries. It is believed to have anti-inflammatory and antioxidant properties.
Flavor profiles:
The combination of quinoa, feta cheese, and red deadnettle creates a savory and slightly tangy flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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