Mexican > Stuffed Pepper > Chile Relleno

Chile Relleno Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 4 canned whole green chiles, drained and sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 tablespoon olive oil

Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.

3. In a mixing bowl, combine cooked rice, black beans, corn, shredded cheddar cheese, sliced green chiles, ground cumin, chili powder, salt, and pepper. Mix well.

4. Stuff the bell peppers with the rice and bean mixture.

5. Drizzle olive oil over the stuffed peppers and sprinkle chopped cilantro and green onions on top.

6. Cover the baking dish with foil and bake for 30 minutes.

7. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.

8. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 374
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 502mg
Carbohydrates: 47g
Fiber: 10g
Sugar: 10g
Protein: 18g

Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or quinoa.
- You can use any type of canned beans, such as kidney beans or pinto beans.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack.

Variations:
- You can add cooked ground beef or turkey to the rice and bean mixture for a meatier version.
- You can use poblano peppers instead of bell peppers for a spicier version.
- You can add diced tomatoes or salsa to the rice and bean mixture for a more flavorful version.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- You can use leftover rice and beans to make this recipe even easier.
- You can prepare the stuffed peppers ahead of time and refrigerate until ready to bake.

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 stuffed peppers on a bed of lettuce or with a side of guacamole.

Garnishes:
Garnish with additional chopped cilantro and green onions.

Pairings:
Serve with a side of Mexican rice or a simple green salad.

Suggested side dishes:
Mexican rice, green salad, guacamole, or tortilla chips.

Troubleshooting advice:
- If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil the stuffed peppers for a few minutes until the cheese is golden brown.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.

Food history:
Chile relleno is a traditional Mexican dish that dates back to the 16th century. It consists of a roasted poblano pepper stuffed with cheese and meat, then battered and fried. This recipe is a healthier and easier version of the classic dish.

Flavor profiles:
This dish is savory, cheesy, and slightly spicy.

Serving suggestions:
Serve hot as a main dish or as a side dish with your favorite Mexican meal.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Cheesy, Meaty, Herby