Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup crumbled Rokpol cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
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 cooked quinoa, Rokpol cheese, parsley, basil, chives, sun-dried tomatoes, Kalamata olives, garlic, salt, and black pepper. Mix well.
4. Stuff the bell peppers with the quinoa mixture.
5. Place the stuffed bell peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-35 minutes, until the peppers are tender and the filling is heated through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 250
- Fat: 11g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Instead of Rokpol cheese, you can use any other blue cheese.
- Instead of quinoa, you can use rice or couscous.
- Instead of sun-dried tomatoes, you can use fresh tomatoes.
- Instead of Kalamata olives, you can use any other type of olives.
Variations:
- You can add cooked ground beef or turkey to the quinoa mixture for a meaty version.
- You can add chopped nuts, such as almonds or walnuts, to the quinoa mixture for extra crunch.
- You can use different herbs, such as oregano or thyme, instead of parsley, basil, and chives.
Tips and tricks:
- Make sure to choose bell peppers that are large and have a flat bottom so that they can stand upright in the baking dish.
- You can cut off a small slice from the bottom of each pepper to make them more stable.
- You can top the stuffed peppers with grated Parmesan cheese before baking for extra flavor.
Storage instructions:
- Store any leftover stuffed peppers 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, until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of greens, such as arugula or spinach.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too dry, add a splash of vegetable broth or water.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. They are believed to have originated in the Mediterranean region.
Flavor profiles:
- The Rokpol cheese adds a tangy and salty flavor to the quinoa mixture, while the sun-dried tomatoes and Kalamata olives add a sweet and savory flavor.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Polish