Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked Rubaboo (a traditional Indigenous stew made with meat, vegetables, and wild rice)
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 cup shredded cheddar cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
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 Rubaboo, cooked quinoa, onion, celery, carrots, garlic, olive oil, salt, black pepper, smoked paprika, and cumin.
4. Stuff the bell peppers with the Rubaboo mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and sprinkle the shredded cheddar cheese on top of each pepper.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 33g
Protein: 10g
Sodium: 440mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Instead of Rubaboo, you can use any leftover stew or chili.
- Instead of quinoa, you can use rice or couscous.
- Instead of cheddar cheese, you can use any type of shredded cheese.
Variations:
- Add diced tomatoes or tomato sauce to the Rubaboo mixture for a saucier filling.
- Use different types of peppers, such as poblano or Anaheim, for a spicier flavor.
- Add cooked ground beef or turkey to the Rubaboo mixture for a meatier filling.
Tips and tricks:
- Make sure to choose bell peppers that are large and sturdy enough to hold the filling.
- If the peppers are tipping over in the baking dish, you can slice a thin layer off the bottom to create a flat surface.
- To make the Rubaboo filling ahead of time, simply combine all the ingredients and store in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover Rubaboo-Stuffed Peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the peppers in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Rubaboo-Stuffed Peppers on a platter with a sprinkle of fresh herbs, such as parsley or cilantro.
Garnishes:
Sprinkle the peppers with chopped green onions or a dollop of sour cream before serving.
Pairings:
Serve the Rubaboo-Stuffed Peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not cooked through after the initial 30 minutes, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of vegetable broth or tomato sauce to moisten it.
Food safety advice:
Make sure to cook the Rubaboo-Stuffed Peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Rubaboo is a traditional Indigenous stew that originated in the Great Lakes region of North America. It is typically made with meat, vegetables, and wild rice.
Flavor profiles:
The Rubaboo-Stuffed Peppers have a savory and slightly smoky flavor from the Rubaboo mixture, with a creamy and cheesy finish from the melted cheddar cheese.
Serving suggestions:
Serve the Rubaboo-Stuffed Peppers as a main dish for lunch or dinner.
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