Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of Ka'í Ladrillo cheese, grated
- 1 cup of cooked quinoa
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 Ka'í Ladrillo cheese, cooked quinoa, black beans, corn kernels, diced tomatoes, cilantro, olive oil, salt, and pepper.
4. Stuff each bell pepper with the mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 28g
Protein: 10g
Sodium: 250mg
Sugar: 6g
Fiber: 7g
Substitutions for ingredients:
- Ka'í Ladrillo cheese can be substituted with any other type of cheese.
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Corn kernels can be substituted with diced bell peppers or zucchini.
- Diced tomatoes can be substituted with tomato sauce or salsa.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with avocado slices or sour cream before serving.
- Use different types of cheese for a different flavor.
- Add hot sauce or chili powder for a spicier version.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure to cover the baking dish with foil to prevent the cheese from burning.
- Let the stuffed peppers cool for a few minutes before serving.
Storage instructions:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish the stuffed peppers with chopped cilantro or green onions.
Pairings:
Pair the stuffed peppers with a side of garlic bread or a simple salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple salad.
Troubleshooting advice:
- If the peppers are not tender enough, bake them for an additional 10-15 minutes.
- If the cheese is not melted enough, broil the stuffed peppers for a few minutes.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ka'í Ladrillo cheese is a type of Paraguayan cheese made from cow's milk. It is similar to queso fresco and is commonly used in traditional Paraguayan dishes.
Flavor profiles:
The Ka'í Ladrillo Stuffed Peppers have a savory and slightly tangy flavor from the cheese and tomatoes, with a hint of sweetness from the corn.
Serving suggestions:
Serve the Ka'í Ladrillo Stuffed Peppers as a main dish for lunch or dinner.
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Region: Peruvian