Appetizer

Queso Zamorano Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup Queso Zamorano cheese, grated
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 tablespoon olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife

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, Queso Zamorano cheese, black beans, corn kernels, diced tomatoes, cilantro, red onion, 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 cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 6g
Cholesterol: 28mg
Sodium: 420mg
Total carbohydrates: 34g
Dietary fiber: 6g
Sugar: 7g
Protein: 15g

Substitutions for ingredients:
- Queso Zamorano cheese can be substituted with any other hard cheese such as Parmesan or Asiago.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced zucchini or squash.

Variations:
- Add cooked ground beef or turkey for a meatier version.
- Use different colored bell peppers for a more colorful dish.
- Top with sliced avocado or a dollop of sour cream before serving.

Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom.
- To make the dish spicier, add diced jalapeño peppers or a pinch of cayenne pepper to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Leftovers 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 sliced jalapeño peppers.

Pairings:
Serve with a side of Mexican rice or a simple green salad.

Suggested side dishes:
Mexican rice, green salad, or guacamole.

Troubleshooting advice:
If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.

Food safety advice:
Make sure the stuffing reaches an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Queso Zamorano is a hard cheese made from sheep's milk in the Zamora region of Spain.

Flavor profiles:
The dish has a cheesy and slightly spicy flavor with a hint of sweetness from the corn and tomatoes.

Serving suggestions:
Serve the stuffed peppers as a main course for lunch or dinner.

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Region: Spanish

Taste: Savory, Tangy, Spicy, Cheesy, Herby