Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of Guayanés cheese, shredded
- 8 slices of bacon, cooked and crumbled
- 1/2 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
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 mixing bowl, combine the shredded Guayanés cheese, cooked and crumbled bacon, breadcrumbs, chopped parsley, minced garlic, salt, and pepper.
4. Stuff the bell peppers with the cheese and bacon mixture.
5. Drizzle the stuffed peppers with olive oil.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and golden brown.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 372
- Fat: 25g
- Carbohydrates: 16g
- Protein: 22g
- Sodium: 714mg
- Sugar: 7g
Substitutions for ingredients:
- Guayanés cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Bacon can be substituted with cooked and crumbled sausage or ground beef.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add diced tomatoes or corn to the cheese and bacon mixture for added flavor and texture.
- Substitute the bell peppers with poblano peppers or jalapeño peppers for a spicier version.
- Top the stuffed peppers with a drizzle of hot sauce or sour cream before serving.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent any bitterness.
- Use a spoon to stuff the cheese and bacon mixture into the peppers.
- If the cheese starts to brown too quickly, cover the peppers with foil to prevent burning.
Storage instructions:
- Store any leftover stuffed peppers 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 foil.
- Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side of rice.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of rice or a salad.
Suggested side dishes:
- Rice
- Salad
Troubleshooting advice:
- If the cheese starts to brown too quickly, cover the peppers with foil to prevent burning.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the cheese mixture.
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Guayanés cheese is a type of cheese from Venezuela that is similar to queso blanco.
Flavor profiles:
- The stuffed peppers are savory and cheesy with a hint of smokiness from the bacon.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Venezuelan