Ingredients with Measurements:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded Queso Herreño 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 (190°C).
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, smoked paprika, salt, and black pepper to the skillet and cook for another minute.
5. Add the cooked rice, black beans, and diced tomatoes to the skillet and stir to combine.
6. Stir in the shredded Queso Herreño cheese and cilantro.
7. Stuff the bell peppers with the rice and bean mixture and place them in a baking dish.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 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 (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 640mg
Carbohydrates: 41g
Fiber: 9g
Sugar: 8g
Protein: 17g
Substitutions for ingredients:
- Queso Herreño cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Black beans can be substituted with kidney beans or pinto beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add cooked ground beef or turkey to the rice and bean mixture for a meatier version.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top the stuffed peppers with avocado or sour cream 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 peppers are not staying upright, use crumpled aluminum foil to prop them up.
- 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 salsa.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeños.
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Refried beans
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the baking dish with foil for the remainder of the cooking time.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F (74°C) before serving.
- Wash your hands and all surfaces before and after handling raw meat.
Food history:
Queso Herreño is a cheese from the island of El Hierro in the Canary Islands. It is made from cow's milk and has a mild, slightly salty flavor.
Flavor profiles:
The Queso Herreño cheese adds a creamy, slightly salty flavor to the rice and bean mixture, while the smoked paprika and cumin add a smoky, earthy flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-inspired feast.
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Region: Spanish