Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of smoked Ossolana ricotta cheese, crumbled
- 1/2 cup of cooked quinoa
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of bread crumbs
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 smoked Ossolana ricotta cheese, cooked quinoa, chopped fresh parsley, basil, oregano, minced garlic, salt, and black pepper.
4. Stuff each bell pepper with the cheese mixture.
5. In a separate bowl, mix together the grated Parmesan cheese and bread crumbs.
6. Sprinkle the Parmesan and bread crumb mixture over the top of each stuffed pepper.
7. Place the stuffed peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender and the cheese is melted and golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of smoked Ossolana ricotta cheese.
- Cooked rice can be used instead of quinoa.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for extra flavor.
- Use different types of cheese, such as feta or goat cheese, instead of ricotta cheese.
- Add cooked ground beef or turkey to the cheese mixture for a meatier version.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the cheese mixture into the peppers to avoid making a mess.
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the stuffed peppers for a pop of color.
Pairings:
Pair the stuffed peppers with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the stuffed peppers with a side of roasted vegetables, such as broccoli or Brussels sprouts, for a complete meal.
Troubleshooting advice:
If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it. If the peppers are not tender enough, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Smoked Ossolana ricotta cheese is a traditional Italian cheese made from the milk of cows that graze in the Ossola Valley in the Piedmont region of Italy.
Flavor profiles:
The smoked Ossolana ricotta cheese adds a smoky and savory flavor to the stuffed peppers, while the fresh herbs and Parmesan cheese add a bright and tangy flavor.
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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Region: Italian