Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup Toma di Valgrisenche cheese, shredded
- 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
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked quinoa, Toma di Valgrisenche cheese, onion, mushrooms, garlic, olive oil, salt, and pepper.
4. Stuff each pepper with the quinoa mixture and place them in a baking dish.
5. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 23g
Protein: 12g
Fiber: 5g
Substitutions for ingredients:
- Any type of cheese can be used instead of Toma di Valgrisenche.
- Quinoa can be substituted with rice or couscous.
- Other vegetables such as zucchini or eggplant can be added to the filling.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with tomato sauce and mozzarella cheese before baking.
- Use different types of peppers such as poblano or Anaheim for a spicier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be used as a salad topping or mixed with scrambled eggs for breakfast.
- For a creamier filling, add a dollop of cream cheese or sour cream.
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 for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle chopped fresh herbs such as parsley or basil on top of the stuffed peppers before serving.
Pairings:
Pair the stuffed peppers with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Roasted sweet potatoes or a simple green salad would pair well with the stuffed peppers.
Troubleshooting advice:
If the peppers are not cooking evenly, cover the baking dish with foil to prevent the filling from burning.
Food safety advice:
Make sure the peppers are thoroughly cooked before serving to prevent foodborne illness.
Food history:
Toma di Valgrisenche is a type of cheese that originated in the Valgrisenche valley of the Italian Alps.
Flavor profiles:
The Toma di Valgrisenche cheese adds a nutty and slightly sweet flavor to the filling, while the peppers provide a slightly smoky and sweet taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meatier meal.
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Region: Italian