Ingredients with Measurements:
- 4 large bell peppers
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 pound longaniza sausage, casing removed and crumbled
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In a separate pot, bring the water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
5. Add the crumbled longaniza sausage, smoked paprika, cumin, salt, and pepper. Cook until the sausage is browned and cooked through, about 8-10 minutes.
6. In a mixing bowl, combine the cooked rice, sausage mixture, parsley, cilantro, and half of the shredded cheese.
7. Stuff the bell peppers with the rice and sausage mixture and place them in a baking dish.
8. Sprinkle the remaining shredded cheese over the stuffed peppers.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 436
Fat: 22g
Carbohydrates: 38g
Protein: 20g
Sodium: 680mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Long-grain white rice can be substituted with brown rice or quinoa.
- Longaniza sausage can be substituted with chorizo or Italian sausage.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add diced tomatoes or corn to the rice and sausage mixture for extra flavor and texture.
- Use poblano peppers instead of bell peppers for a spicier dish.
- Add a can of black beans or kidney beans to the rice and sausage mixture for added protein and fiber.
Tips and tricks:
- Make sure to cook the rice and sausage mixture until the sausage is browned and cooked through.
- Use a sharp knife to cut the tops off the bell peppers and remove the seeds and membranes.
- To prevent the stuffed peppers from tipping over in the baking dish, slice a thin layer off the bottom of each pepper to create a flat surface.
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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a colorful and nutritious meal.
Garnishes:
Garnish with chopped fresh parsley or cilantro for added flavor and color.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the rice and sausage mixture is too dry, add a splash of chicken broth or water to moisten it.
- If the stuffed peppers are not cooked through after 25-30 minutes, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Longaniza is a type of sausage commonly found in Spanish, Mexican, and Filipino cuisine.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the longaniza sausage and smoked paprika, balanced by the sweetness of the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Spanish