Vegetarian > Italian Stuffed Peppers

Regato-Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup Regato cheese, grated
- 1/2 cup onion, diced
- 1/2 cup tomato, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup 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.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, Regato cheese, onion, tomato, garlic, parsley, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g

Substitutions for ingredients:
- Regato cheese can be substituted with feta cheese or goat cheese.
- Rice can be substituted with quinoa or bulgur.

Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with breadcrumbs or Parmesan cheese before baking for a crispy topping.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To reheat, place the peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.

Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a fresh and colorful presentation.

Garnishes:
Garnish with fresh parsley or chopped scallions for a pop of color.

Pairings:
Pair with a glass of red wine or a cold beer.

Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.

Troubleshooting advice:
If the peppers are not tender enough, cover with foil and bake for an additional 10-15 minutes.

Food safety advice:
Make sure the stuffing mixture is fully cooked before stuffing the peppers.

Food history:
Stuffed peppers have been a popular dish in Mediterranean cuisine for centuries. The use of cheese in this recipe is a nod to the Italian influence on the region.

Flavor profiles:
The Regato cheese adds a creamy and tangy flavor to the dish, while the bell peppers provide a sweet and slightly smoky taste.

Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meatier meal.

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Taste: Savory, Tangy, Herbaceous, Spicy, Sweet, Aromatic