Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of cooked rice
- 1 cup of Queso de Benabarre cheese, shredded
- 1/2 cup of diced onion
- 1/2 cup of diced tomato
- 1/2 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- 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 pot of boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a mixing bowl, combine the cooked rice, Queso de Benabarre cheese, onion, tomato, parsley, garlic, olive oil, salt, and pepper.
5. Stuff the mixture into the bell peppers, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake for 30-35 minutes until the peppers are tender and the filling is heated through.
8. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 24g
Protein: 9g
Sodium: 310mg
Sugar: 6g
Substitutions for ingredients:
- Queso de Benabarre cheese can be substituted with any other type of cheese.
- Rice can be substituted with quinoa or couscous.
- Onion and tomato can be substituted with any other vegetables of your choice.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with salsa or sour cream for extra flavor.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart.
- You can use a spoon or your hands to stuff the peppers.
- If the peppers are not standing upright, you can cut a small slice off the bottom to create a flat surface.
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 baking dish and cover with aluminum foil. Bake at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Cook the peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Queso de Benabarre is a type of cheese from the Benabarre region of Spain. It is a semi-hard cheese made from cow's milk and has a nutty, buttery flavor.
Flavor profiles:
The Queso de Benabarre cheese adds a rich and creamy flavor to the filling, while the bell peppers provide a sweet and slightly smoky taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Spanish