Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup cooked corn kernels
- 1 cup diced tomatoes
- 1 cup grated Queso San Simón da Costa cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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 large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, Queso San Simón da Costa cheese, olive oil, ground cumin, chili powder, salt, and pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
7. 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: 5g
Cholesterol: 20mg
Sodium: 400mg
Total carbohydrates: 45g
Dietary fiber: 11g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced zucchini or squash.
- Queso San Simón da Costa cheese can be substituted with smoked Gouda or cheddar cheese.
Variations:
- Add diced onions and garlic to the stuffing mixture for extra flavor.
- Top the stuffed peppers with sliced avocado or a dollop of sour cream before serving.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the peppers are too wobbly, slice a small piece off the bottom to create a flat surface.
- 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 the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of salsa.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of Spanish rice or a mixed green salad.
Suggested side dishes:
- Spanish rice
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are still hard after baking, cover them with foil and bake for an additional 10-15 minutes until tender.
- If the cheese is not melted and bubbly, broil the stuffed peppers for a few minutes until golden brown.
Food safety advice:
Make sure to cook the stuffing mixture to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Queso San Simón da Costa is a smoked cheese from the Galician region of Spain. It is made from cow's milk and has a distinct smoky flavor.
Flavor profiles:
The Queso San Simón da Costa cheese adds a smoky and savory flavor to the stuffed peppers, while the spices and vegetables add a hint of sweetness and spice.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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