Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced casimiroa fruit
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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, onion, casimiroa fruit, tomatoes, olive oil, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Top each pepper with shredded cheddar cheese.
6. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Total fat: 10g
Saturated fat: 3.5g
Cholesterol: 15mg
Sodium: 420mg
Total carbohydrates: 38g
Dietary fiber: 11g
Total sugars: 7g
Protein: 14g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add ground beef or turkey for a meaty version.
- Add jalapeños or chili powder for a spicy version.
- Use different types of bell peppers for a colorful version.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid bitterness.
- You can precook the bell peppers in boiling water for 5 minutes before stuffing them to make them softer.
- Use a spoon to stuff the bell peppers to avoid making a mess.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave for 1-2 minutes or in the oven at 350°F for 10-15 minutes.
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 guacamole or salsa.
Suggested side dishes:
- Mexican rice
- Roasted vegetables
- Corn on the cob
Troubleshooting advice:
- If the peppers are not cooked enough, put them back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Store leftovers properly in the refrigerator to avoid food poisoning.
Food history:
- Casimiroa is a fruit native to Mexico and Central America.
Flavor profiles:
- The stuffed peppers have a savory and slightly sweet flavor with a cheesy and nutty taste from the casimiroa fruit.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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