Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked cuitlacoche
- 1 cup of cooked rice
- 1/2 cup of diced onion
- 1/2 cup of diced tomato
- 1/2 cup of corn kernels
- 1/2 cup of shredded cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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.
3. In a skillet, heat the olive oil over medium heat. Add the onion and cook until soft.
4. Add the diced tomato and corn kernels to the skillet and cook for 5 minutes.
5. Add the cooked cuitlacoche and rice to the skillet and stir until well combined.
6. Season with salt and pepper to taste.
7. Stuff the bell peppers with the cuitlacoche and rice mixture.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil.
9. Bake for 30 minutes.
10. Remove the foil and sprinkle shredded cheese on top of the peppers.
11. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 300mg
Total carbohydrates: 35g
Dietary fiber: 5g
Sugar: 10g
Protein: 10g
Substitutions for ingredients:
- Cuitlacoche can be substituted with mushrooms.
- Rice can be substituted with quinoa or bulgur.
- Corn kernels can be substituted with diced zucchini or carrots.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier option.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
- Top the stuffed peppers with salsa or guacamole for added flavor.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper to create a flat surface.
- Use a spoon to remove the seeds and membranes from the peppers.
- If the peppers are not standing upright in the baking dish, use crumpled aluminum foil to prop them up.
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 baking dish and cover with aluminum foil. Bake at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of avocado slices.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side of black beans or a simple salad.
Suggested side dishes:
- Black beans
- Salad
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the peppers with foil and continue baking.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F (74°C).
- Wash hands and surfaces thoroughly before and after handling raw peppers.
Food history:
Cuitlacoche, also known as corn smut, is a fungus that grows on corn kernels. It is considered a delicacy in Mexican cuisine.
Flavor profiles:
The cuitlacoche adds a rich, earthy flavor to the dish, while the bell peppers provide a sweet and slightly tangy flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Mexican