Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 8 oz Robiola della Valsassina cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Robiola della Valsassina cheese, Parmesan cheese, basil, parsley, sun-dried tomatoes, garlic, salt, and pepper.
3. Stuff each pepper half with the cheese mixture.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 18g
Carbohydrates per serving: 7g
Protein per serving: 9g
Substitutions for ingredients:
- Robiola della Valsassina cheese can be substituted with any soft cheese such as brie or camembert.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a heartier dish.
- Use different colored bell peppers for a more colorful presentation.
Tips and Tricks:
- Make sure to remove all the seeds and membranes from the peppers before stuffing.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 375°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of arugula or mixed greens for a fresh and colorful presentation.
Garnishes:
Garnish with additional chopped fresh herbs or a sprinkle of red pepper flakes for some added heat.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting Advice:
- If the cheese mixture is too runny, add more Parmesan cheese to thicken it up.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food Safety Advice:
Make sure to wash the peppers thoroughly before cutting and handling.
Food History:
Robiola della Valsassina is a soft cheese made in the Lombardy region of Italy. It is made from a blend of cow's, goat's, and sheep's milk.
Flavor Profiles:
The Robiola della Valsassina cheese has a creamy and tangy flavor that pairs well with the sweetness of the bell peppers.
Serving Suggestions:
Serve as an appetizer or a light lunch or dinner.
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Region: Italian