Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup of cooked quinoa
- 1 cup of fresh spinach, chopped
- 1/2 cup of crumbled shanklish cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped green onions
- 2 garlic cloves, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked quinoa, chopped spinach, crumbled shanklish cheese, chopped parsley, chopped mint, chopped green onions, minced garlic, olive oil, salt, and pepper.
3. Mix all the ingredients until well combined.
4. Stuff the halved bell peppers with the 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 bake for an additional 10-15 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
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 22g
Protein: 10g
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- You can substitute shanklish cheese with feta cheese or goat cheese.
- You can substitute fresh spinach with kale or Swiss chard.
- You can substitute quinoa with rice or couscous.
Variations:
- You can add chopped tomatoes or roasted red peppers to the filling.
- You can add ground beef or lamb to the filling for a meatier version.
- You can top the stuffed peppers with a dollop of Greek yogurt or sour cream.
Tips and tricks:
- You can use a melon baller to remove the seeds and membranes from the bell peppers.
- You can blanch the bell peppers in boiling water for 2-3 minutes before stuffing them to make them more tender.
- You can sprinkle some grated Parmesan cheese on top of the stuffed peppers before baking for a crispy crust.
Storage instructions:
- Store the leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens or quinoa.
- Garnish the stuffed peppers with chopped fresh herbs or lemon zest.
Garnishes:
- Chopped fresh herbs
- Lemon zest
- Grated Parmesan cheese
Pairings:
- Serve the stuffed peppers with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooked through, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing the recipe.
- Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Shanklish is a traditional Middle Eastern cheese made from cow or sheep milk.
Flavor profiles:
- The stuffed peppers have a savory and slightly tangy flavor from the shanklish cheese and fresh herbs.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Lebanese