Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked Seré (or any other grain of your choice)
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped scallions
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- 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 Seré, feta cheese, parsley, mint, scallions, garlic, olive oil, salt, and pepper. Mix well.
4. Stuff the mixture into the bell peppers, pressing down firmly to fill them completely.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 600mg
Total carbohydrates: 25g
Dietary fiber: 6g
Sugar: 10g
Protein: 12g
Substitutions for ingredients:
- Seré can be substituted with quinoa, rice, or couscous.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley, mint, and scallions can be substituted with any other herbs or vegetables of your choice.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the filling for extra crunch.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
- Add cooked ground meat, such as beef or lamb, to the filling for extra protein.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom to create a flat surface.
- If the peppers are not standing upright, use crumpled foil to prop them up.
- To make the filling ahead of time, mix all the ingredients together and refrigerate until ready to use.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish the stuffed peppers with chopped fresh herbs, such as parsley or mint, or a sprinkle of crumbled feta cheese.
Pairings:
Pair the stuffed peppers with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is not browning, remove the foil earlier or broil the peppers for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure the peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Stuffed peppers are a popular dish in many cuisines, including Mediterranean, Mexican, and Eastern European.
Flavor profiles:
The combination of Seré, feta cheese, and fresh herbs creates a savory and tangy flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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