Mexican > Oaxacan Cheese > Stuffed Pepper

Oaxaca Cheese Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup Oaxaca cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste

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 large bowl, mix together the cooked rice, Oaxaca cheese, black beans, corn, red onion, cilantro, olive oil, cumin, chili powder, salt, and pepper.

4. Stuff the bell peppers with the rice and cheese mixture, packing it tightly.

5. Place the stuffed peppers in a baking dish and cover with aluminum foil.

6. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.

7. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.


- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4.

Nutritional information:
- Calories: 350
- Total fat: 16g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 450mg
- Total carbohydrates: 36g
- Dietary fiber: 7g
- Sugars: 8g
- Protein: 18g

Substitutions for ingredients:
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced tomatoes or roasted red peppers.

Variations:
- Add cooked ground beef or turkey to the rice and cheese mixture for a meatier version.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use poblano peppers instead of bell peppers for a spicier version.

Tips and tricks:
- To make the stuffed peppers easier to eat, cut them in half lengthwise before serving.
- If the peppers are not standing up straight in the baking dish, slice a small piece off the bottom to create a flat surface.
- You can prepare the rice and cheese mixture ahead of time and stuff the peppers just before baking.

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 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 a colorful and healthy meal.

Garnishes:
- Garnish the stuffed peppers with additional chopped cilantro or sliced jalapeños for extra flavor and spice.

Pairings:
- Serve the stuffed peppers with a side of Mexican rice or refried beans for a complete meal.

Suggested side dishes:
- Mexican rice
- Refried beans
- Cornbread

Troubleshooting advice:
- If the cheese is not melting, try broiling the stuffed peppers for a few minutes to brown the cheese.

Food safety advice:
- Make sure the stuffed peppers reach an internal temperature of 165°F (74°C) before serving to ensure they are safe to eat.

Food history:
- Oaxaca cheese is a semi-soft, stringy cheese from the Mexican state of Oaxaca. It is commonly used in Mexican cuisine, especially in dishes like quesadillas and chiles rellenos.

Flavor profiles:
- The Oaxaca cheese adds a creamy, slightly tangy flavor to the stuffed peppers, while the cumin and chili powder give them a warm, smoky flavor.

Serving suggestions:
- Serve the stuffed peppers with a dollop of sour cream or a squeeze of lime juice for added flavor.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Cheesy, Herby