Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled añejo cheese
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
Special equipment needed:
- Large pot
- Baking dish
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 large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
5. Add cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for 5 minutes.
6. Remove from heat and stir in crumbled añejo cheese and chopped cilantro.
7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
8. Bake for 20-25 minutes, until the peppers are tender and the filling is heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 248
Fat: 7g
Carbohydrates: 38g
Protein: 11g
Fiber: 9g
Sugar: 8g
Substitutions for ingredients:
- Añejo cheese can be substituted with feta cheese or queso fresco.
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced tomatoes or roasted red peppers.
Variations:
- Add diced jalapeño or serrano peppers for extra heat.
- Top with avocado slices or sour cream before serving.
- Use poblano peppers instead of bell peppers for a smokier flavor.
Tips and tricks:
- To make ahead, stuff the peppers and refrigerate until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of lettuce or with a side of guacamole.
Garnishes:
Chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Spanish rice or a mixed green salad.
Suggested side dishes:
Spanish rice, mixed green salad, or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender enough, bake for an additional 5-10 minutes.
Food safety advice:
Make sure the peppers are cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of añejo cheese in this recipe adds a unique twist to the traditional dish.
Flavor profiles:
The combination of smoky spices, sweet bell peppers, and tangy añejo cheese creates a delicious and flavorful dish.
Serving suggestions:
Serve hot as a main dish or as a side dish with your favorite Mexican-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican