Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Toma Valle Pelice cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Olive oil for drizzling
Special Equipment Needed:
- Baking dish
- Mixing bowl
- 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 cooked quinoa, Toma Valle Pelice cheese, black beans, corn kernels, diced tomatoes, cilantro, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
5. Drizzle the stuffed peppers with olive oil and cover the dish with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 13g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 420mg
Total carbohydrates: 36g
Dietary fiber: 7g
Total sugars: 7g
Protein: 16g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Toma Valle Pelice cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with kidney beans or chickpeas.
- Corn kernels can be substituted with diced bell peppers or zucchini.
- Diced tomatoes can be substituted with tomato sauce or salsa.
Variations:
- Add ground beef or turkey to the quinoa mixture for a meaty version.
- Top the stuffed peppers with avocado slices or sour cream for extra creaminess.
- Use different types of cheese, such as cheddar or feta, for a different flavor.
Tips and Tricks:
- To make the stuffed peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the quinoa mixture is too dry, add a splash of vegetable broth or tomato sauce to moisten it.
- Leftover stuffed peppers can be stored in the fridge for up to 3 days.
Storage Instructions:
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the stuffed peppers with chopped fresh cilantro or green onions for extra flavor and color.
Pairings:
Pair the stuffed peppers with a side of garlic bread or a simple green salad for a complete meal.
Suggested Side Dishes:
Roasted vegetables, garlic bread, green salad, or steamed rice.
Troubleshooting Advice:
- If the peppers are not tender enough, bake them for an additional 10-15 minutes until they are soft.
- If the cheese is not melted enough, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden.
Food Safety Advice:
- Make sure the stuffed peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover stuffed peppers in the fridge within 2 hours of cooking to prevent foodborne illness.
Food History:
Stuffed peppers have been a popular dish in many cultures for centuries, with variations ranging from meat-filled to vegetarian. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor Profiles:
The Toma Valle Pelice cheese adds a creamy and tangy flavor to the quinoa mixture, while the cumin and cilantro add a hint of spice and freshness.
Serving Suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a side dish for a potluck or party.
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