Ingredients with Measurements:
- 6 large bell peppers
- 8 oz. Robiola di Castel San Giovanni cheese, softened
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat 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 Robiola di Castel San Giovanni cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.
4. Stuff each pepper with the cheese mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 420mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 7g
Protein: 9g
Substitutions for ingredients:
- Robiola di Castel San Giovanni cheese can be substituted with any soft cheese like Brie or Camembert.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with marinara sauce before baking for an Italian twist.
Tips and tricks:
- Make sure the cheese is softened before mixing with the other ingredients.
- Use a spoon to remove the seeds and membranes from the peppers.
- Drizzle the peppers with olive oil to prevent them from drying out while baking.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a sprinkle of chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of milk to moisten it.
- If the peppers are not tender enough, bake for an additional 5-10 minutes.
Food safety advice:
Make sure the peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Robiola di Castel San Giovanni is a soft cheese from the Lombardy region of Italy. It is made from a blend of cow's, goat's, and sheep's milk.
Flavor profiles:
The Robiola di Castel San Giovanni cheese is creamy and tangy, while the peppers are sweet and slightly smoky.
Serving suggestions:
Serve the stuffed peppers as an appetizer or main dish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Spicy, Sweet