Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground turkey
- 1/2 cup cooked quinoa
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the ground turkey, cooked quinoa, corn kernels, black beans, salsa, cilantro, chili powder, cumin, garlic powder, salt, and black pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and sprinkle the shredded cheddar cheese on top of the peppers.
7. Bake for an additional 10-15 minutes or until 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: 390
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 33g
Substitutions for ingredients:
- Ground turkey can be substituted with ground beef or ground chicken.
- Quinoa can be substituted with rice or couscous.
- Corn kernels can be substituted with diced tomatoes or chopped bell peppers.
- Black beans can be substituted with kidney beans or pinto beans.
- Salsa can be substituted with diced tomatoes or tomato sauce.
- Cheddar cheese can be substituted with Monterey Jack cheese or pepper jack cheese.
Variations:
- Add diced jalapeños for extra spice.
- Use poblano peppers instead of bell peppers for a smoky flavor.
- Top with avocado slices or guacamole for added creaminess.
Tips and tricks:
- Make sure to choose bell peppers that are large and have a flat bottom so they can stand upright in the baking dish.
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper so they can stand upright.
- If the peppers are browning too quickly, cover them with foil during the last 10-15 minutes of baking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat 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.
- Garnish with chopped cilantro or diced tomatoes.
Pairings:
- Serve with a side of chips and salsa or guacamole.
- Pair with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate them halfway through the cooking time.
- If the filling is too dry, add a tablespoon of olive oil or tomato sauce to the mixture.
Food safety advice:
- Make sure to cook the ground turkey to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Guajolota is a popular Mexican street food that consists of a tamale stuffed inside a bolillo roll.
Flavor profiles:
- Spicy, savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for dinner or as a hearty lunch.
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Region: Mexican