Ingredients with Measurements:
- 4 large bell peppers
- 200g Stracchino della Valsassina cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the Stracchino della Valsassina cheese, breadcrumbs, Parmesan cheese, parsley, basil, garlic, salt, and pepper.
4. Stuff the bell peppers with the cheese mixture and place them in a baking dish.
5. Drizzle olive oil over the stuffed peppers.
6. Bake in the preheated oven for 30-35 minutes or until the peppers are tender and the cheese is melted and golden brown.
7. Remove from the oven and let cool for a few minutes.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- Stracchino della Valsassina cheese can be substituted with any soft cheese such as ricotta or goat cheese.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Parmesan cheese can be substituted with any hard cheese such as pecorino or asiago.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
- To make the stuffed peppers spicier, add red pepper flakes to the cheese mixture.
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 (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the stuffed peppers with a drizzle of balsamic glaze or a sprinkle of red pepper flakes.
Pairings:
Serve the stuffed peppers with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Grilled zucchini
- Garlic mashed potatoes
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using them.
- Store leftover stuffed peppers in the refrigerator and consume within 3 days.
Food history:
Stracchino della Valsassina is a soft cheese made from cow's milk in the Lombardy region of Italy. It has a mild and creamy flavor and is often used in Italian cuisine.
Flavor profiles:
The Stracchino della Valsassina cheese adds a creamy and tangy flavor to the stuffed peppers, while the herbs and garlic add a savory and aromatic note.
Serving suggestions:
Serve the stuffed peppers as a main dish or as an appetizer at a party.
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Region: Italian