Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1/2 cup crumbled tometta cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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, tometta cheese, feta cheese, parsley, basil, mint, sun-dried tomatoes, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, pressing down to fill them completely.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 23g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Instead of tometta cheese, you can use goat cheese or ricotta cheese.
- Instead of quinoa, you can use rice or couscous.
- Instead of sun-dried tomatoes, you can use roasted red peppers.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Use different herbs and spices to change the flavor profile, such as oregano, thyme, or paprika.
- Top the stuffed peppers with grated Parmesan cheese before baking for an extra cheesy crust.
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 or chicken broth to moisten it.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover stuffed peppers 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 with chopped fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the cheese and herbs.
Suggested side dishes:
Serve with a side of roasted vegetables, such as carrots or broccoli, for a complete and nutritious meal.
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and golden brown, broil the stuffed peppers for a few minutes until bubbly and browned.
Food safety advice:
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 Mediterranean and Middle Eastern cuisine for centuries, with variations using rice, meat, and spices.
Flavor profiles:
The tometta and feta cheese add a tangy and salty flavor to the quinoa stuffing, while the fresh herbs and sun-dried tomatoes add a burst of freshness and sweetness.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner, or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek