Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked quinoa
- 1/2 cup cooked brown rice
- 1/2 cup cooked black beans
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Baking dish
- Knife
- Cutting board
- Skillet
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place the bell pepper halves in a baking dish and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the onion, celery, and carrot and cook until softened, about 5 minutes.
4. Add the garlic, oregano, basil, salt, and pepper and cook for an additional minute.
5. Add the quinoa, brown rice, black beans, tomatoes, and parsley and stir to combine. Cook for an additional 5 minutes.
6. Remove from heat and stir in the Parmesan cheese.
7. Divide the mixture among the bell pepper halves and place in the oven.
8. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 34g
Protein: 10g
Substitutions for Ingredients
- Quinoa: couscous, bulgur wheat, or barley
- Brown rice: white rice, wild rice, or farro
- Black beans: kidney beans, pinto beans, or chickpeas
- Tomatoes: canned diced tomatoes, sun-dried tomatoes, or roasted red peppers
- Parsley: cilantro, basil, or oregano
Variations:
- Add cooked sausage or ground beef to the filling
- Use a variety of different colored bell peppers
- Add other vegetables such as zucchini, mushrooms, or corn
- Use different types of cheese such as feta or cheddar
Tips and Tricks:
- For a spicier version, add a pinch of red pepper flakes to the filling
- For a creamier version, add a few tablespoons of cream cheese or ricotta to the filling
- For a vegan version, omit the Parmesan cheese and use vegan cheese instead
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a 350°F oven until heated through.
Presentation Ideas:
- Serve with a dollop of sour cream or Greek yogurt
- Sprinkle with chopped fresh herbs
- Top with crumbled bacon or crispy fried onions
Garnishes:
- Chopped fresh herbs
- Crumbled bacon
- Crispy fried onions
Pairings:
- A crisp green salad
- Roasted vegetables
- Garlic bread
Suggested Side Dishes:
- Roasted potatoes
- Mashed potatoes
- Baked beans
Troubleshooting Advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Stuffed peppers are a traditional dish in many cultures, including Italian, Spanish, and Greek.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of garlic and herbs.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt
- Sprinkle with chopped fresh herbs
- Top with crumbled bacon or crispy fried onions
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Region: Spanish