Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeded
- 1 pound of quesillo cheese, shredded
- 1/2 cup of cooked rice
- 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
- 1/4 cup of chopped green onions
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Drain and set aside.
3. In a mixing bowl, combine the shredded quesillo cheese, cooked rice, black beans, corn kernels, diced tomatoes, cilantro, green onions, olive oil, salt, and pepper. Mix well.
4. Stuff the bell peppers with the quesillo cheese mixture and place them in a baking dish.
5. Bake the stuffed peppers in the preheated oven for 25-30 minutes until the cheese is melted and the peppers are tender.
6. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 290
Total fat: 13g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 480mg
Total carbohydrates: 26g
Dietary fiber: 6g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Quesillo cheese can be substituted with any other type of cheese such as cheddar, mozzarella, or feta.
- Cooked rice can be substituted with quinoa or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced zucchini or squash.
Variations:
- Add ground beef or turkey to the quesillo cheese mixture for a meaty 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:
- Make sure to blanch the bell peppers before stuffing them to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the bell peppers.
- If the stuffed peppers are not standing upright in the baking dish, cut a thin slice off the bottom 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 microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped cilantro and green onions on top.
Garnishes:
Chopped cilantro and green onions
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice or a simple green salad
Troubleshooting advice:
If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to cook the stuffed peppers until the cheese is melted and the peppers are tender to ensure they are safe to eat.
Food history:
Quesillo is a type of Mexican cheese that is similar to string cheese. It is commonly used in Mexican cuisine to add a creamy and cheesy flavor to dishes.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-themed dinner party.
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