Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup cooked corn kernels
- 1 cup queso pata de mulo cheese, shredded
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together cooked rice, black beans, corn kernels, queso pata de mulo cheese, salsa, cilantro, cumin, salt, and pepper.
3. Stuff each bell pepper half with the mixture and place them in a baking dish.
4. Cover the dish with aluminum foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 600mg
Total carbohydrates: 45g
Dietary fiber: 10g
Sugar: 8g
Protein: 17g
Substitutions for ingredients:
- Queso pata de mulo cheese can be substituted with any other type of cheese that melts well.
- Salsa can be substituted with diced tomatoes or tomato sauce.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Use different types of beans such as kidney beans or pinto beans.
- Top the stuffed peppers with avocado slices or sour cream.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper half.
- Make sure to season the filling well with salt and pepper to enhance the flavors.
- Leftover filling can be stored in the refrigerator for up to 3 days and used for tacos or burritos.
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 of guacamole.
Garnishes:
Garnish with chopped cilantro or diced tomatoes.
Pairings:
Serve with a side of Spanish rice or a simple green salad.
Suggested side dishes:
Spanish rice, green salad, or roasted vegetables.
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil the stuffed peppers for 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw ingredients to prevent cross-contamination. Cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers are a popular dish in many cultures, including Mexican and Mediterranean cuisine.
Flavor profiles:
The queso pata de mulo cheese adds a rich and creamy flavor to the filling, while the salsa and cumin add a spicy and smoky flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner. They also make a great appetizer for parties and gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A