Ingredients with Measurements:
- 4 large bell peppers
- 1 cup diced Westphalian ham
- 1 cup shredded Gouda cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons 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 diced Westphalian ham, shredded Gouda cheese, breadcrumbs, chopped parsley, olive oil, salt, and pepper.
4. Stuff the bell peppers with the ham and cheese mixture.
5. Place the stuffed peppers in a baking dish.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes.
8. Serve the stuffed peppers hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Westphalian ham can be substituted with prosciutto or smoked ham.
- Gouda cheese can be substituted with cheddar or Swiss cheese.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add diced tomatoes or chopped onions to the ham and cheese mixture.
- Use different types of cheese, such as feta or blue cheese.
- Add cooked rice or quinoa to the ham and cheese mixture.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the filling is not browning enough, broil for a few minutes at the end of cooking.
- 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 in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped parsley.
Garnishes:
Garnish with a sprinkle of chopped parsley or a drizzle of olive oil.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the peppers are not tender enough, bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of olive oil or chicken broth.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before cutting.
- Use a food thermometer to ensure that the internal temperature of the stuffed peppers reaches 165°F.
Food history:
Westphalian ham is a type of cured ham that originated in the Westphalia region of Germany.
Flavor profiles:
The ham and cheese filling is savory and salty, while the bell peppers add a slightly sweet and tangy flavor.
Serving suggestions:
Serve the stuffed peppers as a main course for lunch or dinner.
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Region: German