Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup cooked corn kernels
- 1 cup Queso Chistabín cheese, shredded
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 1/4 cup chopped jalapeno pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
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. Rinse the peppers and set them aside.
3. In a large bowl, combine the cooked rice, black beans, corn, Queso Chistabín cheese, cilantro, red onion, jalapeno pepper, olive oil, salt, and pepper. Mix well.
4. Stuff the mixture into the bell peppers, making sure to pack it tightly.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Let the peppers cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 60g
Protein: 15g
Fiber: 12g
Sodium: 400mg
Substitutions for ingredients:
- Queso Chistabín cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced tomatoes.
Variations:
- Add cooked ground beef or shredded chicken to the stuffing mixture for a meatier version.
- Use different types of bell peppers, such as yellow or orange, for a colorful presentation.
- Top the stuffed peppers with salsa or guacamole before serving.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the peppers to prevent them from falling apart while baking.
- If the peppers are not standing up straight in the baking dish, cut a thin slice off the bottom to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of tortilla chips.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeno peppers.
Pairings:
Pair with a crisp green salad or a side of Spanish rice.
Suggested side dishes:
Spanish rice, refried beans, or a side of roasted vegetables.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
Food history:
Queso Chistabín is a type of cheese that originated in the Aragon region of Spain. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Queso Chistabín cheese adds a creamy, slightly tangy flavor to the stuffing mixture, while the cilantro and jalapeno pepper add a fresh, spicy kick.
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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Region: Mexican