Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup diced tomatoes
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup grated Queso Roncal 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.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
4. Mix well and then stir in the grated Queso Roncal cheese and chopped cilantro.
5. Stuff the bell peppers with the quinoa and black bean mixture, pressing down firmly to fill the peppers completely.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake for 30 minutes, then 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.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 12g
Fiber: 8g
Sugar: 8g
Substitutions for ingredients:
- Queso Roncal cheese can be substituted with any other hard cheese such as cheddar or Parmesan.
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add ground beef or turkey to the quinoa and black bean mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Add jalapenos or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to press down the quinoa and black bean mixture firmly into the peppers to ensure they are completely 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:
Reheat stuffed peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve stuffed peppers on a bed of lettuce or with a side of salsa.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
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 tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly, broil for 1-2 minutes or until desired level of meltiness is achieved.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them.
Food history:
Queso Roncal is a hard cheese made from raw sheep's milk in the Roncal Valley of Navarra, Spain.
Flavor profiles:
The Queso Roncal cheese adds a nutty and slightly tangy flavor to the stuffed peppers, while the spices add a smoky and slightly spicy flavor.
Serving suggestions:
Serve hot with a side of Mexican rice or a simple green salad.
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Region: Spanish