Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled blue palo verde cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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 cooked quinoa, black beans, corn, diced tomatoes, cilantro, blue palo verde cheese, cumin, chili powder, salt, and pepper.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Drizzle the bell peppers with olive oil and place them in a baking dish.
6. Bake for 30-35 minutes or until the bell peppers are tender and the filling is heated through.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Blue palo verde cheese can be substituted with feta cheese or goat cheese.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with shredded cheese before baking.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Make sure to pack the filling tightly into the bell peppers to prevent them from falling apart.
- If the bell peppers are wobbly, slice a thin layer off the bottom to create a flat surface.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice or roasted vegetables.
Suggested side dishes:
- Mexican rice
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the bell peppers are not cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Mexican, Italian, and Middle Eastern cuisines.
Flavor profiles:
- The blue palo verde cheese adds a tangy and salty flavor to the dish, while the cumin and chili powder give it a spicy kick.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy