Ingredients with Measurements:
- 4 large bell peppers
- 1 cup Tometta Valle Elvo cheese, grated
- 1 cup cooked quinoa
- 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 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, chopped onion, chopped mushrooms, minced garlic, and grated Tometta Valle Elvo cheese.
4. Season the mixture with salt and pepper to taste.
5. Stuff the mixture into the bell peppers and place them in a baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted and golden brown.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 5g
Cholesterol: 23mg
Sodium: 240mg
Total carbohydrates: 31g
Dietary fiber: 6g
Sugar: 8g
Protein: 13g
Substitutions for ingredients:
- Tometta Valle Elvo cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Quinoa can be substituted with rice or couscous.
- Onion, mushrooms, and garlic can be substituted with any other vegetables of your choice.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the stuffing mixture for extra flavor.
- For a meatier version, add some cooked ground beef or turkey to the stuffing mixture.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
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 stuffing mixture is too dry, add a splash of vegetable broth or water to moisten it.
- For a crispy topping, sprinkle some breadcrumbs or grated Parmesan cheese over the stuffed peppers before baking.
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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach, for a colorful and healthy presentation.
Garnishes:
Garnish the stuffed peppers with some chopped fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Pairings:
These stuffed peppers pair well with a crisp green salad or some roasted vegetables.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sautéed green beans
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted enough, broil the stuffed peppers for a few minutes until golden brown.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting them open. Also, make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure food safety.
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:
These stuffed peppers have a savory and cheesy flavor with a slight nuttiness from the Tometta Valle Elvo cheese.
Serving suggestions:
Serve these 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