Ingredients with Measurements:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup cooked rice
- 1 cup shredded Queso Campesino cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking dish
- Aluminum foil
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.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, chili powder, salt, and black pepper to the skillet and cook for 1 minute.
5. Add the black beans, diced tomatoes, and cooked rice to the skillet and stir to combine.
6. Remove the skillet from the heat and stir in the shredded Queso Campesino cheese and chopped cilantro.
7. Stuff the bell peppers with the mixture and place them in a baking dish.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 370
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 810mg
Carbohydrates: 46g
Fiber: 12g
Sugar: 9g
Protein: 19g
Substitutions for ingredients:
- Any color bell peppers can be used instead of green bell peppers.
- Any type of cooked rice can be used instead of white rice.
- Any type of shredded cheese can be used instead of Queso Campesino cheese.
Variations:
- Add cooked ground beef or turkey to the filling mixture for a meatier version.
- Top the stuffed peppers with avocado slices before serving.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- For a spicier version, add a diced jalapeño pepper to the filling mixture.
- Leftover filling can be used as a side dish or served over a bed of lettuce for a salad.
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 heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.
Garnishes:
Garnish the stuffed peppers with additional chopped cilantro or sliced green onions.
Pairings:
Serve the stuffed peppers with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Black bean salad
- Grilled corn on the cob
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover them with aluminum foil and bake for an additional 10-15 minutes.
- If the filling mixture is too dry, add a splash of vegetable broth or water to moisten it.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed peppers have been a popular dish in Mexican cuisine for centuries. The addition of Queso Campesino cheese adds a creamy and tangy flavor to the filling mixture.
Flavor profiles:
The Queso Campesino cheese adds a creamy and tangy flavor to the filling mixture, while the spices give the dish a smoky and slightly spicy flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-inspired dinner.
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