Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked escamol (ant larvae)
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1/4 cup chopped epazote
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 cup shredded Oaxaca cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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.
3. In a mixing bowl, combine the cooked escamol, white rice, onion, tomato, cilantro, epazote, vegetable oil, salt, black pepper, cumin, and paprika.
4. Stuff each bell pepper with the escamol mixture and place them in a baking dish.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the aluminum foil and sprinkle the shredded Oaxaca cheese on top of each stuffed pepper.
7. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Escamol can be substituted with ground beef or chicken.
- Epazote can be substituted with oregano or thyme.
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
Variations:
- Add chopped jalapeño or serrano pepper for a spicy kick.
- Use poblano peppers instead of bell peppers for a smoky flavor.
- Top with salsa or guacamole for added flavor.
Tips and tricks:
- Make sure to cook the escamol and rice before mixing them with the other ingredients.
- Use a spoon to carefully remove the seeds and membranes from the bell peppers.
- If the stuffed peppers are not standing upright in the baking dish, cut a small slice 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 of Mexican rice.
Garnishes:
Garnish with chopped cilantro or a dollop of sour cream.
Pairings:
Pair with a cold Mexican beer or a glass of red wine.
Suggested side dishes:
Serve with Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to cook the escamol and rice thoroughly before stuffing the peppers.
Food history:
Escamol is a traditional Mexican delicacy made from the larvae of ants that feed on the roots of the agave plant.
Flavor profiles:
The stuffed peppers have a savory and slightly nutty flavor from the escamol, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the stuffed peppers as a main dish for a Mexican-themed dinner party.
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Region: Mexican