Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup hogao (Colombian tomato and onion sauce)
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Olive oil for drizzling
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 mixing bowl, combine the cooked rice, hogao, black beans, corn kernels, and shredded cheddar cheese. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each bell pepper with the mixture, pressing it down firmly.
6. Drizzle the stuffed peppers with olive oil.
7. Cover the baking dish with aluminum foil and 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 bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 11g
Carbohydrates: 47g
Protein: 14g
Fiber: 10g
Sugar: 7g
Substitutions for ingredients:
- You can use any color of bell peppers you prefer.
- You can use any type of cooked rice you have on hand.
- You can use any type of cheese you like.
Variations:
- You can add cooked ground beef or turkey to the stuffing mixture.
- You can add chopped cilantro or parsley for extra flavor.
- You can top the stuffed peppers with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to press the stuffing mixture down firmly into the bell peppers to ensure they are fully stuffed.
- You can make the hogao sauce ahead of time and store it in the refrigerator for up to a week.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for added color and texture.
Garnishes:
Garnish with chopped cilantro or parsley for added freshness.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender after the initial 30 minutes of baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before preparing the recipe. Make sure the peppers are fully cooked before serving.
Food history:
Hogao is a traditional Colombian sauce made with tomatoes, onions, and spices. It is commonly used in many Colombian dishes, including stuffed peppers.
Flavor profiles:
The stuffed peppers are savory and slightly spicy, with a hint of sweetness from the corn and the hogao sauce.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Colombian