Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup Queso de Biescas cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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 de Biescas cheese, black beans, corn kernels, red onion, cilantro, olive oil, cumin, 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. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 310mg
Carbohydrates: 39g
Fiber: 8g
Sugar: 8g
Protein: 13g
Substitutions for ingredients:
- Queso de Biescas cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced tomatoes or chopped zucchini.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top the stuffed peppers with salsa or guacamole for extra flavor.
Tips and tricks:
- To make the stuffing mixture ahead of time, simply mix all the ingredients together and store in an airtight container in the refrigerator until ready to use.
- If the peppers are not standing up straight in the baking dish, slice a thin layer 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 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 avocado slices for a colorful and appetizing presentation.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of shredded cheese.
Pairings:
Pair with a side of Spanish rice or a simple green salad for a complete meal.
Suggested side dishes:
- Spanish rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are not cooking evenly, cover the baking dish with foil and continue baking until tender.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes until bubbly.
Food safety advice:
- Make sure the peppers are thoroughly cleaned and free of any dirt or debris before stuffing.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F.
Food history:
Queso de Biescas is a type of cheese from the Aragon region of Spain. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The Queso de Biescas Stuffed Peppers have a savory and cheesy flavor with a hint of spice from the cumin.
Serving suggestions:
Serve the Queso de Biescas Stuffed Peppers as a main dish for lunch or dinner.
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Region: Spanish