Ingredients with Measurements:
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked Torpil, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup shredded cheese
Special Equipment Needed:
- Baking dish
- Knife
- Cutting board
- Frying pan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the Torpil, cumin, smoked paprika, oregano, salt, and pepper and cook for another 5 minutes.
5. Add the tomato sauce and cook for another 5 minutes.
6. Place the peppers in a baking dish and fill each pepper with the Torpil mixture.
7. Top with the shredded cheese.
8. Bake in the preheated oven for 20 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 18g
Protein: 12g
Substitutions for Ingredients
- Bell peppers: Any type of bell pepper can be used.
- Torpil: Any type of cooked grain can be used, such as quinoa, rice, or bulgur.
- Tomato sauce: Any type of tomato-based sauce can be used, such as marinara or salsa.
Variations:
- Add other vegetables, such as diced carrots or zucchini, to the Torpil mixture.
- Use other types of cheese, such as mozzarella or feta.
- Add cooked ground beef or turkey to the Torpil mixture.
Tips and Tricks:
- Make sure to cook the Torpil mixture until all the liquid has been absorbed.
- Use a spoon to help fill the peppers with the Torpil mixture.
Storage Instructions:
The stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The stuffed peppers can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the stuffed peppers on a bed of lettuce.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Sliced olives
- Diced tomatoes
- Sliced avocado
Pairings:
- Rice
- Quinoa
- Roasted vegetables
Suggested Side Dishes:
- Salad
- Roasted potatoes
- Steamed vegetables
Troubleshooting Advice:
- Make sure to cook the Torpil mixture until all the liquid has been absorbed.
- If the peppers are too soft, cook them for a few minutes longer.
Food Safety Advice:
- Make sure to cook the Torpil mixture until it reaches an internal temperature of 165°F.
- Make sure to refrigerate any leftovers within 2 hours of cooking.
Food History:
Stuffed peppers have been around for centuries and are popular in many cultures. They are believed to have originated in the Mediterranean region, where they are still a popular dish.
Flavor Profiles:
The Torpil-stuffed peppers have a savory flavor with hints of smokiness from the smoked paprika.
Serving Suggestions:
- Serve the stuffed peppers with a side of rice or quinoa.
- Serve with a side salad.
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Region: Turkish