Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked rice
- 1 cup of cooked black beans
- 1 cup of Queso Payoyo cheese, grated
- 1/2 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1 tablespoon of 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 rice, black beans, Queso Payoyo cheese, corn kernels, diced tomatoes, diced red onion, chopped cilantro, olive oil, salt, and pepper.
4. Stuff each bell pepper with the mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. 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
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 400mg
Total carbohydrates: 45g
Dietary fiber: 10g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Queso Payoyo cheese can be substituted with any other type of cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced zucchini or squash.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of bell peppers for a colorful presentation.
- 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 piece from the bottom of each pepper.
- Use a spoon to gently press the stuffing mixture into the peppers to ensure they are fully filled.
- 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 heat 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 avocado slices.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of chili powder.
Pairings:
Pair with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, green salad, roasted vegetables.
Troubleshooting advice:
If the peppers are not fully cooked after the recommended cooking time, cover them with foil and continue baking until tender.
Food safety advice:
Ensure that the peppers are fully cooked before serving to avoid any risk of foodborne illness.
Food history:
Queso Payoyo is a type of cheese that originated in the province of Cádiz, Spain. It is made from a blend of goat and sheep milk and has a distinctive flavor and texture.
Flavor profiles:
The Queso Payoyo cheese adds a rich and tangy flavor to the stuffed peppers, while the black beans and corn provide a sweet and savory contrast.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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