Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Toma Alpigiana cheese, grated
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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 skillet, heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and sauté until the vegetables are tender.
4. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, and grated Toma Alpigiana cheese. Mix well.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 350mg
Total carbohydrates: 25g
Dietary fiber: 5g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Toma Alpigiana cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Quinoa can be substituted with rice or couscous.
- Bell peppers can be substituted with any other type of large pepper, such as poblano or Anaheim.
Variations:
- Add cooked ground beef or turkey to the quinoa mixture for a meatier version.
- Top the stuffed peppers with tomato sauce or salsa before baking for added flavor.
- Add chopped herbs such as parsley or cilantro to the quinoa mixture for a fresh twist.
Tips and tricks:
- To make the bell peppers stand upright, slice off a small portion of the bottom to create a flat surface.
- Use a spoon to remove the seeds and membranes from the inside of the peppers.
- Don't overstuff the peppers as the quinoa mixture will expand during cooking.
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 aluminum foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for added color and texture.
Garnishes:
Garnish with chopped herbs such as parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the dish with aluminum foil.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure food safety.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The Toma Alpigiana cheese adds a creamy and slightly nutty flavor to the quinoa mixture, while the bell peppers provide a sweet and slightly smoky flavor.
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: Italian