Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup crumbled Queso Costeño cheese
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 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.
3. In a large bowl, combine the cooked rice, black beans, Queso Costeño cheese, onion, tomato, cilantro, garlic, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
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. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 44g
Protein: 16g
Sodium: 450mg
Fiber: 10g
Substitutions for ingredients:
- Queso Costeño cheese can be substituted with feta cheese or queso fresco.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top the stuffed peppers with salsa or guacamole before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the stuffing mixture is too dry, add a tablespoon of water or vegetable broth to moisten it.
- 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 avocado slices.
Garnishes:
Garnish with additional cilantro or chopped green onions.
Pairings:
Pair with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, black bean salad, or roasted vegetables.
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil for a few minutes until golden brown.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso Costeño is a traditional cheese from the coastal region of Colombia. It is made from cow's milk and has a crumbly texture and salty flavor.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Colombian