Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of requesón cheese
- 1 cup of chopped mushrooms
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh parsley
- 1/4 cup of breadcrumbs
- 1/4 cup of grated parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
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 requesón cheese, chopped mushrooms, chopped onion, minced garlic, chopped cilantro, chopped parsley, breadcrumbs, grated parmesan cheese, and salt and pepper to taste.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Bake the stuffed peppers in the preheated oven for 35-40 minutes, or until the peppers are tender and the filling is golden brown.
7. 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
Serving size:
4 servings
Nutritional information:
Calories per serving: 215
Fat per serving: 11g
Carbohydrates per serving: 19g
Protein per serving: 11g
Sodium per serving: 360mg
Sugar per serving: 8g
Substitutions for ingredients:
- Requesón cheese can be substituted with ricotta cheese or cottage cheese.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
- Cilantro and parsley can be substituted with any other fresh herbs.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked rice or quinoa to the filling for a heartier meal.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Top the stuffed peppers with tomato sauce or salsa before baking.
Tips and tricks:
- To make the stuffing easier to handle, chill it in the refrigerator for 30 minutes before stuffing the peppers.
- If the peppers are not standing upright in the baking dish, slice a thin layer off the bottom to create a flat surface.
- To make the dish vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs, such as cilantro or parsley, or a sprinkle of grated parmesan cheese.
Pairings:
Serve the stuffed peppers with a side of crusty bread or a simple salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the filling is too dry, add a splash of chicken broth or water to moisten it.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using them.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F before serving.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origins of the dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The requesón cheese and mushrooms give the dish a creamy and earthy flavor, while the fresh herbs add a bright and fresh taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a side dish for a larger meal.
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