Spanish > Tapas

Queso de Burgos Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked rice
- 1 cup of Queso de Burgos cheese, crumbled
- 1/2 cup of diced onion
- 1/2 cup of diced tomato
- 1/4 cup of chopped fresh parsley
- 1/4 cup of 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 de Burgos cheese, diced onion, diced tomato, chopped fresh parsley, olive oil, salt, and pepper.

4. Stuff the bell peppers with the mixture and place them in a baking dish.

5. Cover the baking dish with foil and bake for 30 minutes.

6. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.

7. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 4

Nutritional information:
- Calories: 310
- Fat: 18g
- Carbohydrates: 25g
- Protein: 11g
- Fiber: 4g

Substitutions for ingredients:
- Queso de Burgos cheese can be substituted with feta cheese or goat 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 stuffing mixture for a meatier version.
- Top the stuffed peppers with shredded cheese before baking for an extra cheesy flavor.
- Add a can of black beans or corn to the stuffing mixture for a Tex-Mex twist.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled foil to prop them up.
- To make the peppers spicier, add a diced jalapeño pepper to the stuffing mixture.

Storage instructions:
- Store any leftover stuffed peppers 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 spinach for a colorful presentation.
- Garnish with fresh parsley or cilantro for a pop of color.

Garnishes:
- Fresh parsley or cilantro

Pairings:
- Serve with a side of garlic bread or a salad for a complete meal.

Suggested side dishes:
- Garlic bread
- Salad

Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.

Food safety advice:
- Make sure the stuffing mixture is fully cooked before stuffing the peppers.
- Use a food thermometer to ensure the internal temperature of the stuffing mixture reaches 165°F.

Food history:
- Queso de Burgos is a soft, fresh cheese from the Burgos region of Spain.

Flavor profiles:
- The Queso de Burgos cheese adds a mild, creamy flavor to the stuffed peppers.

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

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Region: Spanish

Taste: Savory, Tangy, Cheesy, Spicy, Herby