Ingredients with Measurements:
- 6 bell peppers (any color)
- 1 cup of Vurda cheese, crumbled
- 1 cup of cooked rice
- 1/2 cup of chopped onion
- 1/2 cup of chopped tomatoes
- 2 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1/4 cup of chopped mint
- 1/4 cup of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
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 Vurda cheese, cooked rice, chopped onion, chopped tomatoes, minced garlic, chopped parsley, chopped mint, olive oil, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 22g
Protein: 7g
Sodium: 200mg
Sugar: 6g
Substitutions for ingredients:
- Feta cheese can be used instead of Vurda cheese.
- Quinoa can be used instead of rice.
- Green onions can be used instead of regular onions.
- Cilantro can be used instead of parsley.
- Basil can be used instead of mint.
Variations:
- Add ground beef or lamb to the stuffing mixture for a meatier version.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Top the stuffed peppers with tomato sauce or salsa before baking.
Tips and Tricks:
- To make the peppers stand upright, cut a thin slice off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure the stuffing mixture is well combined before stuffing the peppers.
- If the cheese starts to brown too quickly, cover the baking dish with foil again.
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 at 350°F for 15-20 minutes or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley or mint on top.
Garnishes:
Chopped herbs, such as parsley or mint, can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted potatoes
- Grilled vegetables
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the stuffing mixture is too dry, add a little more olive oil or a splash of water.
Food Safety Advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food History:
Vurda cheese is a type of Bulgarian cheese made from sheep's milk. It has a tangy, slightly salty flavor and a crumbly texture.
Flavor Profiles:
The stuffed peppers have a savory, cheesy flavor with a hint of sweetness from the peppers.
Serving Suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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