Ingredients with Measurements:
- 4 large bell peppers
- 1/2 lb. strolghino (finely ground salami)
- 1 cup cooked quinoa
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
Special equipment needed:
- Large 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 strolghino, cooked quinoa, Parmesan cheese, parsley, basil, oregano, garlic, salt, and black pepper.
4. Stuff each bell pepper with the strolghino mixture and place them in a large baking dish.
5. Drizzle the olive oil over the stuffed peppers.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the peppers are tender and the filling is golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 16g
Protein: 20g
Sodium: 880mg
Substitutions for ingredients:
- Strolghino can be substituted with any finely ground salami.
- Quinoa can be substituted with rice or couscous.
- Parmesan cheese can be substituted with any grated hard cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes or olives to the filling for extra flavor.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with shredded mozzarella cheese before baking.
Tips and tricks:
- To make the peppers stand upright, slice a thin layer off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure to pack the filling tightly into the peppers to prevent them from collapsing while baking.
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 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a tablespoon of olive oil or water to the mixture.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using.
- Cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Strolghino is a type of salami that originated in Emilia-Romagna, Italy. It is made from lean pork and seasoned with salt, pepper, and garlic.
Flavor profiles:
The Strolghino-Stuffed Peppers have a savory and slightly spicy flavor from the strolghino and herbs.
Serving suggestions:
Serve the Strolghino-Stuffed Peppers as a main dish for lunch or dinner.
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Region: Italian