Peppers Stuffed with Fontinella Cheese: A Crowd
Savour the magic of fontinella cheese in these stuffed peppers! Quick to make and bursting with flavour, perfect for your next gathering. Try it now!
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Stove
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Can opener
- Refrigerator
Ingredients
- 4 large bell peppers (any colour, approx. 150g each)
- 1 cup (150g) fontinella cheese, shredded
- 1 cup (about 250g) cooked quinoa (or rice)
- 1 cup (200g) black beans, drained and rinsed
- 1 medium onion, diced (approx. 150g)
- 2 cloves garlic, minced
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) smoked paprika
- Salt
- pepper
- 2 tablespoons (30ml) olive oil
- Fresh parsley or cilantro, chopped (to taste)
- 1 avocado, sliced (optional)
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