Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of crumbled shanklish cheese
- 1/2 cup of chopped walnuts
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut off the tops of the peppers and remove the seeds and membranes.
c. In a mixing bowl, combine the shanklish cheese, chopped walnuts, parsley, mint, cilantro, and olive oil. Mix well.
d. Stuff the pepper cavities with the cheese and walnut mixture.
e. Place the stuffed peppers in a baking dish and season with salt and pepper.
f. Bake in the preheated oven for 35-40 minutes or until the peppers are tender and the cheese is melted and golden brown.
g. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Feta cheese can be substituted for shanklish cheese.
- Pecans or almonds can be substituted for walnuts.
Variations:
- Add cooked rice or quinoa to the cheese and walnut mixture for a heartier filling.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper to create a flat surface.
- If the peppers are not standing upright in the baking dish, use crumpled aluminum foil to prop them up.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle chopped fresh herbs or a drizzle of olive oil over the stuffed peppers before serving.
Pairings:
Pair with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Roasted vegetables, quinoa salad, or garlic bread.
Troubleshooting advice:
If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes until golden brown.
Food safety advice:
Make sure the peppers are cooked through to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Shanklish is a Middle Eastern cheese made from cow or sheep milk that is aged and rolled into balls. It is commonly used in Lebanese and Syrian cuisine.
Flavor profiles:
The shanklish cheese and walnut filling has a tangy and nutty flavor with hints of fresh herbs.
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: Middle Eastern