Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked white rice
- 1 cup cooked black beans
- 1 cup cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 1/4 cup chopped green onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped orange bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Mole Blanco Sauce:
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup blanched almonds
- 1/2 cup white sesame seeds
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large 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. Set aside.
3. In a large bowl, combine the cooked white rice, black beans, shredded chicken, Monterey Jack cheese, cilantro, white onion, green onion, red bell pepper, yellow bell pepper, orange bell pepper, olive oil, salt, and pepper. Mix well.
4. Stuff each bell pepper with the rice and chicken mixture and place them in a large baking dish.
5. To make the Mole Blanco sauce, blend the chicken broth, heavy cream, blanched almonds, and white sesame seeds in a blender or food processor until smooth.
6. In a large saucepan, heat the vegetable oil over medium heat. Add the flour and stir constantly until it turns golden brown.
7. Add the blended sauce to the saucepan and stir well. Add the cinnamon, cumin, oregano, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
8. Pour the Mole Blanco sauce over the stuffed bell peppers in the baking dish.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
11. Serve hot and enjoy!
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 85mg
- Sodium: 600mg
- Total carbohydrates: 35g
- Dietary fiber: 7g
- Sugars: 7g
- Protein: 27g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of black beans, you can use kidney beans or pinto beans.
- Instead of shredded chicken, you can use ground beef or turkey.
- Instead of Monterey Jack cheese, you can use cheddar cheese or pepper jack cheese.
- Instead of blanched almonds, you can use cashews or pine nuts.
- Instead of white sesame seeds, you can use black sesame seeds or pumpkin seeds.
Variations:
- You can add chopped jalapeño peppers for a spicy kick.
- You can use poblano peppers instead of bell peppers for a different flavor.
- You can add corn or diced tomatoes to the rice and chicken mixture for more texture.
Tips and tricks:
- To make this recipe vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
- To make this recipe vegan, omit the chicken, cheese, and heavy cream and use vegetable broth and coconut cream instead.
- To save time, you can use store-bought mole sauce instead of making your own.
- To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour.
Storage instructions:
- Store any leftovers 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 for 1-2 minutes, or until heated through.
Presentation ideas:
- Garnish with chopped cilantro and sliced avocado for a colorful presentation.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Cornbread
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad with avocado and lime dressing
Troubleshooting advice:
- If the bell peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mole Blanco is a traditional Mexican sauce made with white sesame seeds, almonds, and chicken broth. It is often served with chicken or pork.
Flavor profiles:
- Savory, creamy, nutty, slightly sweet, and slightly spicy.
Serving suggestions:
- Serve hot with a side of Mexican rice and refried beans.
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Region: Mexican