Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of Queso de Cuajo cheese, shredded
- 1 cup of cooked rice
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes, drained
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
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. Set aside.
3. In a large pot, cook the rice according to the package instructions. Set aside.
4. In a mixing bowl, combine the shredded Queso de Cuajo cheese, cooked rice, black beans, diced tomatoes, onion, garlic, olive oil, ground cumin, salt, and pepper. Mix well.
5. Stuff each bell pepper with the cheese and rice mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 45-50 minutes or until the peppers are tender.
8. Remove from the oven and let cool for a few minutes.
9. Garnish with fresh cilantro and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 32g
Protein: 20g
Sodium: 550mg
Substitutions for ingredients:
- Queso de Cuajo cheese can be substituted with any other type of cheese that melts well.
- Black beans can be substituted with kidney beans or pinto beans.
- Diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add ground beef or turkey to the cheese and rice mixture for a meaty version.
- Use poblano peppers instead of bell peppers for a spicier version.
- Add corn or diced jalapeños for extra flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid any bitterness.
- If the stuffed peppers are not standing upright in the baking dish, cut a small slice off the bottom to create a flat surface.
- You can make the cheese and rice mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftovers in an airtight container in the fridge 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 guacamole.
Garnishes:
Fresh cilantro, chopped scallions, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice or a simple salad.
Suggested side dishes:
Mexican rice, guacamole, or a simple salad.
Troubleshooting advice:
- If the cheese and rice mixture is too dry, add a tablespoon of water or chicken broth to moisten it.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure to cook the stuffed peppers until they reach an internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
Queso de Cuajo is a traditional Mexican cheese made from cow's milk and rennet. It has a tangy flavor and a crumbly texture.
Flavor profiles:
The Queso de Cuajo Stuffed Peppers are savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the Queso de Cuajo Stuffed Peppers as a main dish for lunch or dinner.
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Region: Spanish