Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Queso Cebreiro cheese
Special equipment needed:
- Baking dish
- Knife
- Cutting board
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine cooked rice, black beans, onion, tomatoes, cilantro, cumin, chili powder, garlic powder, salt, and black pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Sprinkle shredded Queso Cebreiro cheese on top of the stuffed peppers.
6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- Queso Cebreiro cheese can be substituted with any other soft cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Cilantro can be substituted with parsley.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meaty version.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top the stuffed peppers with avocado or sour cream for extra creaminess.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the stuffing mixture is too dry, add a splash of vegetable broth or water.
- To make ahead, stuff the peppers and refrigerate until ready to bake.
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 baking dish and bake at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.
Garnishes:
Garnish with chopped cilantro or sliced jalapeños.
Pairings:
Pair with a crisp green salad or corn on the cob.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to cook the stuffing mixture to an internal temperature of 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso Cebreiro is a soft cheese from the Galicia region of Spain. It is made from cow's milk and has a tangy, slightly sour flavor.
Flavor profiles:
The Queso Cebreiro Stuffed Peppers have a savory, slightly spicy flavor with a creamy, cheesy finish.
Serving suggestions:
Serve the Queso Cebreiro Stuffed Peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-themed dinner.
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Region: Spanish