Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Toma di Capra Crava cheese, crumbled
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped zucchini
- 1/2 cup chopped spinach
- 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 large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
4. Add the mushrooms, zucchini, and spinach to the skillet and sauté until the vegetables are tender.
5. Add the cooked quinoa and crumbled Toma di Capra Crava cheese to the skillet and stir until the cheese is melted and the mixture is well combined.
6. Season the mixture with salt and pepper to taste.
7. Stuff the bell peppers with the quinoa and cheese mixture.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil.
9. Bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 28g
Protein: 14g
Fiber: 6g
Substitutions for ingredients:
- Toma di Capra Crava cheese can be substituted with any other type of crumbly goat cheese.
- Quinoa can be substituted with rice or couscous.
- Bell peppers can be substituted with any other type of large pepper.
Variations:
- Add cooked ground beef or turkey to the quinoa and cheese mixture for a meaty version.
- Use different vegetables such as eggplant or carrots instead of zucchini and spinach.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the peppers are not standing upright, use crumpled aluminum foil to prop them up.
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 microwave-safe dish and microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F to ensure they are fully cooked.
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 di Capra Crava cheese adds a tangy and slightly nutty flavor to the dish, while the vegetables and quinoa provide a savory and slightly sweet taste.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian