Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked ground beef
- 1 cup grated Ubriaco al Traminer di Capra cheese
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- 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, cooked ground beef, grated Ubriaco al Traminer di Capra cheese, diced onion, diced tomato, chopped parsley, minced garlic, olive oil, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a large baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 310
Fat: 16g
Carbohydrates: 20g
Protein: 22g
Sodium: 470mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of cooked grain, such as rice or couscous, can be substituted for the quinoa.
- Any type of hard cheese, such as Parmesan or Asiago, can be substituted for the Ubriaco al Traminer di Capra cheese.
Variations:
- Add chopped mushrooms to the stuffing mixture.
- Use different types of cheese, such as feta or goat cheese.
- Add a can of drained and rinsed black beans to the stuffing mixture.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers are tipping over in the baking dish, cut a small slice off the bottom to make them sit flat.
- 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:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of grated cheese.
Pairings:
Pair with a glass of Traminer wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the peppers are not tender after the recommended cooking time, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F.
Food history:
Ubriaco al Traminer di Capra is a type of Italian cheese that is aged in wine barrels.
Flavor profiles:
The stuffed peppers have a savory and cheesy flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner.
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Region: Italian