Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of clorot (ground cassava)
- 1/2 cup of cooked black beans
- 1/2 cup of cooked corn kernels
- 1/2 cup of diced tomatoes
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1/2 cup of shredded cheddar cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a mixing bowl, combine the clorot, black beans, corn, tomatoes, onion, garlic, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff the bell peppers with the clorot mixture, making sure to pack it tightly.
5. Place the stuffed peppers in a baking dish and sprinkle the shredded cheddar cheese 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 cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 32g
Protein: 11g
Fiber: 8g
Substitutions for ingredients:
- Clorot can be substituted with cornmeal or masa harina.
- Black beans can be substituted with kidney beans or pinto beans.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add cooked ground beef or turkey to the clorot mixture for a meatier version.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with salsa or guacamole for extra flavor.
Tips and tricks:
- Make sure to pack the clorot mixture tightly into the bell peppers to prevent them from falling apart.
- If the peppers are not standing upright, slice a thin layer off the bottom 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 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of rice.
Garnishes:
Garnish with chopped cilantro or green onions for extra flavor.
Pairings:
Serve with a side of avocado salad or roasted vegetables.
Suggested side dishes:
- Rice
- Quinoa
- Roasted vegetables
- Avocado salad
Troubleshooting advice:
- If the clorot mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw meat and vegetables.
- Use a food thermometer to ensure that the stuffed peppers reach an internal temperature of 165°F (74°C) before serving.
Food history:
Clorot is a traditional food from the Caribbean made from ground cassava. It is commonly used in dishes like bread, dumplings, and stews.
Flavor profiles:
The clorot-stuffed peppers have a savory and slightly nutty flavor from the clorot, which is complemented by the sweetness of the bell peppers and the creaminess of the melted cheese.
Serving suggestions:
Serve the clorot-stuffed peppers as a main dish for lunch or dinner. They are also great for meal prep and can be reheated for a quick and easy meal.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic