Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup Toma Ovicaprina cheese, crumbled
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- 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 large pot of boiling water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the onion, celery, and carrot and sauté for 5-7 minutes until softened.
5. Add the garlic, oregano, salt, and black pepper and cook for another minute.
6. In a large bowl, combine the cooked quinoa, Toma Ovicaprina cheese, sautéed vegetables, parsley, and basil.
7. Stuff the peppers with the quinoa mixture and place them in a baking dish.
8. Sprinkle the grated Parmesan cheese over the top of the peppers.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and the peppers are tender.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 450mg
Carbohydrates: 29g
Fiber: 6g
Sugar: 9g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Toma Ovicaprina.
- You can substitute the quinoa with rice or couscous.
- You can use any type of herbs you like instead of parsley and basil.
Variations:
- You can add ground beef or turkey to the quinoa mixture for a meatier version.
- You can add chopped tomatoes or tomato sauce to the quinoa mixture for a saucier version.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- You can use a spoon to remove the seeds and membranes from the peppers.
- You can use a piping bag to fill the peppers with the quinoa mixture for a neater presentation.
- You can sprinkle some breadcrumbs over the top of the peppers before baking for a crispy texture.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens for a colorful presentation.
- Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Chopped fresh herbs
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or crusty bread.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Crusty bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover with aluminum foil and bake for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook the peppers until they are fully tender to ensure they are safe to eat.
- Store any leftover stuffed peppers in the refrigerator and consume within 3 days.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origins of the dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Toma Ovicaprina cheese adds a creamy and tangy flavor to the quinoa mixture, while the herbs and Parmesan cheese add a savory and aromatic 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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