Ingredients with Measurements:
- 6 large bell peppers (any color)
- 1 pound queso fresco cheese, crumbled
- 1 cup cooked rice
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped pickled jalapenos
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- 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 mixing bowl, combine the crumbled queso fresco cheese, cooked rice, chopped cilantro, chopped green onions, chopped pickled jalapenos, ground cumin, garlic powder, salt, and black pepper.
4. Stuff each bell pepper with the cheese and rice mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 750mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 9g
Protein: 18g
Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or goat cheese.
- Pickled jalapenos can be substituted with fresh jalapenos or canned green chilies.
Variations:
- Add cooked ground beef or turkey to the cheese and rice mixture for a meaty version.
- Use poblano peppers instead of bell peppers for a smoky 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 off a small portion of the bottom of each pepper.
- If the cheese starts to brown too quickly, cover the baking dish with foil again.
- 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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of Mexican rice.
Garnishes:
Garnish with additional chopped cilantro or green onions.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the peppers are not tender enough, bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
Food history:
Queso fresco is a traditional Mexican cheese that has been made for centuries.
Flavor profiles:
The queso fresco cheese and rice mixture is savory and slightly spicy, while the bell peppers add a sweet and slightly smoky flavor.
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