Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of requeijão cheese
- 1/2 cup of cooked rice
- 1/2 cup of chopped onion
- 1/2 cup of chopped tomato
- 1/2 cup of chopped parsley
- 2 cloves of minced garlic
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Oven-safe baking dish
- Mixing bowl
- Spoon or spatula
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 requeijão cheese, cooked rice, chopped onion, chopped tomato, chopped parsley, minced garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in an oven-safe baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- Requeijão cheese can be substituted with cream cheese or ricotta cheese.
- Rice can be substituted with quinoa or couscous.
- Onion, tomato, and parsley can be substituted with other vegetables such as mushrooms, zucchini, or spinach.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Top the stuffed peppers with shredded cheese before baking for an extra cheesy flavor.
- Use different types of peppers such as poblano or jalapeño for a spicier 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 stuffing mixture is too dry, add a tablespoon of milk or cream to make it creamier.
- Leftover stuffed peppers can be stored in the fridge for up to 3 days.
Storage Instructions:
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes.
Food Safety Advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the fridge within 2 hours of cooking.
Food History:
Requeijão is a type of Portuguese cheese that is similar to cream cheese. It is commonly used in Brazilian cuisine to add creaminess to dishes.
Flavor Profiles:
Creamy, savory, and slightly sweet.
Serving Suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Brazilian