Ingredients with Measurements:
- 4 large bell peppers
- 1 cup pinole
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 1 tablespoon 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 the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the pinole, black beans, quinoa, onion, tomato, cilantro, olive oil, salt, and pepper.
4. Stuff the bell peppers 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 10-15 minutes, or until the peppers are tender and the filling is heated through.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 6g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- Pinole can be substituted with cornmeal or masa harina.
- Black beans can be substituted with kidney beans or pinto beans.
- Quinoa can be substituted with rice or couscous.
- Onion can be substituted with shallots or leeks.
- Tomato can be substituted with canned diced tomatoes or tomato sauce.
- Cilantro can be substituted with parsley or basil.
- Olive oil can be substituted with vegetable oil or coconut oil.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Use different colored bell peppers for a more colorful dish.
- Add diced jalapeño for a spicy kick.
- Top with avocado or sour cream before serving.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the peppers are not standing upright, slice a small piece off the bottom to create a flat surface.
- Leftover filling can be used as a salad or side dish.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or quinoa for a more filling meal.
- Garnish with fresh cilantro or diced tomatoes.
Garnishes:
- Fresh cilantro
- Diced tomatoes
- Avocado
- Sour cream
Pairings:
- Serve with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through baking.
Food safety advice:
- Make sure to wash all produce before using.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F.
Food history:
- Pinole is a traditional Mexican ingredient made from ground roasted maize.
Flavor profiles:
- Earthy
- Nutty
- Savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Mexican