Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup Toma di Elva cheese, crumbled
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
4. Add garlic and cook for another minute.
5. Add cooked quinoa, Toma di Elva cheese, and parsley. Stir to combine.
6. Season with salt and pepper to taste.
7. Stuff each bell pepper with the quinoa mixture.
8. Place the stuffed peppers in a baking dish and cover with foil.
9. Bake for 30 minutes.
10. Remove the foil and bake for another 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 27g
- Protein: 8g
- Fiber: 6g
Substitutions for ingredients:
- Toma di Elva cheese can be substituted with any other type of cheese, such as feta or goat cheese.
- Quinoa can be substituted with rice or couscous.
Variations:
- Add chopped spinach or kale to the quinoa mixture for added nutrition.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent any bitterness.
- Use a spoon to stuff the quinoa mixture into the bell peppers for easier handling.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of mixed greens for a colorful and healthy presentation.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the peppers are not tender enough, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the stuffed peppers reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origins of this dish are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Toma di Elva cheese adds a creamy and tangy flavor to the quinoa mixture, while the bell peppers provide a sweet and slightly smoky flavor.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Italian