Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked white rice
- 4 eggs
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
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, bring salted water to a boil and blanch the bell peppers for 3-4 minutes.
4. Remove the peppers from the pot and let them cool.
5. In a skillet, heat the olive oil over medium heat.
6. Add the chopped onion and cook until translucent.
7. Add the chopped tomato and cook for 2-3 minutes.
8. Add the cooked rice and stir until well combined.
9. Crack the eggs into the skillet and stir until the eggs are cooked.
10. Add the chopped cilantro and season with salt and pepper to taste.
11. Stuff the bell peppers with the rice and egg mixture.
12. Place the stuffed peppers in a baking dish and bake for 20-25 minutes or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Total fat: 8g
Saturated fat: 2g
Cholesterol: 185mg
Sodium: 120mg
Total carbohydrate: 29g
Dietary fiber: 4g
Sugars: 8g
Protein: 11g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red, yellow, or orange bell peppers can be used instead of green bell peppers.
- Chopped parsley can be used instead of cilantro.
Variations:
- Add cooked ground beef or turkey to the rice and egg mixture for a meatier version.
- Top the stuffed peppers with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- To prevent the stuffed peppers from falling over in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of sliced avocado.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of black beans or a simple green salad.
Suggested side dishes:
- Black beans
- Green salad
Troubleshooting advice:
- If the stuffed peppers are not tender enough after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the rice mixture.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con Huevo is a traditional Peruvian dish that typically consists of rice and scrambled eggs. This recipe puts a twist on the classic dish by stuffing it into bell peppers.
Flavor profiles:
This dish is savory and slightly spicy with a hint of freshness from the cilantro.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Spanish