Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup Queso Lesaca cheese, shredded
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 cooked quinoa, black beans, Queso Lesaca cheese, corn kernels, diced tomatoes, red onion, cilantro, olive oil, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 350mg
Total carbohydrates: 34g
Dietary fiber: 9g
Sugar: 7g
Protein: 13g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Queso Lesaca cheese can be substituted with any other type of shredded cheese.
- Corn kernels can be substituted with diced zucchini or squash.
Variations:
- Add cooked ground beef or turkey to the filling mixture.
- Top the stuffed peppers with additional shredded cheese before baking.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be stored in an airtight container 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 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
Garnish with additional chopped cilantro or diced avocado.
Pairings:
Serve with a side of Spanish rice or roasted vegetables.
Suggested side dishes:
- Spanish rice
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too dry, add a splash of vegetable broth or water to the mixture before stuffing the peppers.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting and stuffing.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F.
Food history:
Queso Lesaca is a type of cheese from the Basque region of Spain. It is a semi-hard cheese made from sheep's milk and has a slightly nutty flavor.
Flavor profiles:
The Queso Lesaca cheese adds a creamy and slightly tangy flavor to the filling mixture, while the bell peppers provide a sweet and slightly smoky flavor.
Serving suggestions:
Serve the Queso Lesaca stuffed peppers as a main dish for lunch or dinner.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Spicy, Cheesy, Herbaceous