Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked escamoles (ant larvae)
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded 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 large pot, boil the bell peppers for 5 minutes. Drain and set aside.
4. In a mixing bowl, combine the cooked escamoles, cooked rice, chopped onion, chopped tomato, minced garlic, olive oil, cumin, salt, and pepper.
5. Stuff the bell peppers with the escamoles and rice mixture.
6. Place the stuffed peppers in a baking dish and sprinkle shredded cheese on top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Instead of escamoles, you can use ground beef or chicken.
- Instead of rice, you can use quinoa or couscous.
- Instead of bell peppers, you can use zucchini or eggplant.
Variations:
- Add chopped jalapeño for a spicy kick.
- Use different types of cheese such as cheddar or pepper jack.
- Add chopped cilantro for a fresh flavor.
Tips and tricks:
- Make sure to boil the bell peppers before stuffing them to ensure they are cooked through.
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Use a sharp knife to cut off the tops of the bell peppers.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or spinach.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Roasted vegetables
- Corn on the cob
- Black beans
Troubleshooting advice:
- If the bell peppers are not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the escamoles and rice thoroughly before stuffing the bell peppers.
Food history:
- Escamoles are a traditional Mexican delicacy made from the larvae of ants.
Flavor profiles:
- Savory
- Earthy
- Cheesy
Serving suggestions:
- Serve hot with your favorite side dishes.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy