Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup Rosa Camuna cheese, crumbled
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
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 large bowl, mix together the cooked quinoa, black beans, Rosa Camuna cheese, diced tomatoes, red onion, garlic, olive oil, cumin, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 275
Fat: 9g
Carbohydrates: 36g
Protein: 13g
Fiber: 10g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Rosa Camuna cheese can be substituted with feta or goat cheese.
- Diced tomatoes can be substituted with tomato sauce or salsa.
Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Use different colored bell peppers for a more colorful dish.
- Add ground beef or turkey to the filling for a meatier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- Leftover filling can be used as a salad or side dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad.
Troubleshooting advice:
- If the peppers are not tender enough, bake for an additional 5-10 minutes.
- If the filling is too dry, add a splash of vegetable broth or tomato sauce.
Food safety advice:
Make sure the filling is heated through to 165°F to ensure food safety.
Food history:
The Rosa Camuna cheese used in this recipe is a traditional cheese from the Lombardy region of Italy.
Flavor profiles:
The Rosa Camuna cheese adds a creamy and slightly tangy flavor to the filling, while the cumin and garlic add a warm and savory flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian