Ingredients with Measurements:
- 4 large bell peppers
- 8 oz Robiola di Montevecchia cheese
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped artichoke hearts
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon or spatula
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 Robiola di Montevecchia cheese, cooked quinoa, basil, sun-dried tomatoes, kalamata olives, roasted red peppers, and artichoke hearts. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff the bell peppers with the cheese mixture and place them in a baking dish.
6. Sprinkle the grated Parmesan cheese on top of the stuffed peppers.
7. Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Substitutions for ingredients:
- Robiola di Montevecchia cheese can be substituted with any soft cheese, such as goat cheese or feta cheese.
- Quinoa can be substituted with rice or couscous.
- Basil can be substituted with parsley or cilantro.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Kalamata olives can be substituted with any type of olives.
- Roasted red peppers can be substituted with fresh red peppers.
- Artichoke hearts can be substituted with spinach or kale.
- Add cooked ground beef or turkey to the cheese mixture for a meaty version.
- Use different types of cheese, such as blue cheese or brie, for a different flavor.
- Add chopped nuts, such as pine nuts or almonds, for some crunch.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent any bitterness.
- Use a spoon or spatula to stuff the cheese mixture into the bell peppers.
- If the stuffed peppers are browning too quickly, cover them with foil and continue baking.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Serve the stuffed peppers on a platter with some fresh herbs or chopped vegetables for garnish.
Fresh herbs, chopped vegetables, or a drizzle of balsamic glaze.
Serve the stuffed peppers with a side salad or some crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
- Roasted vegetables, such as carrots or broccoli.
- Garlic bread or focaccia.
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through baking.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Use a clean cutting board and knife to cut the bell peppers.
- Make sure the stuffed peppers reach an internal temperature of 165°F before serving.
Robiola di Montevecchia is a soft cheese made from cow's milk and produced in the Lombardy region of Italy. It has a creamy texture and a mild flavor.
Creamy, tangy, savory, and slightly sweet.
Serve the stuffed peppers as a main dish for lunch or dinner.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A