Queso de El Burgo Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup Queso de El Burgo cheese, grated
- 1/2 cup onion, diced
- 1/2 cup tomato, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste

Special equipment needed:
- 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 bowl, mix together the cooked rice, Queso de El Burgo cheese, onion, tomato, garlic, olive oil, salt, and pepper.

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

5. Cover the dish with aluminum 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 bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 420mg
Total carbohydrates: 27g
Dietary fiber: 4g
Sugar: 7g
Protein: 12g

Substitutions for ingredients:
- Any type of cheese can be substituted for Queso de El Burgo cheese.
- Brown rice can be used instead of white rice.
- Red or yellow bell peppers can be used instead of green bell peppers.

Variations:
- Add ground beef or turkey to the rice mixture for a meaty version.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use the rice mixture to stuff zucchini or eggplant instead of bell peppers.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- If the peppers are not staying upright, use toothpicks to hold them in place.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of avocado slices.

Garnishes:
Garnish with chopped cilantro or green onions.

Pairings:
Serve with a side of black beans and a margarita.

Suggested side dishes:
Black beans, corn salad, or a side of guacamole.

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

Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.

Food history:
Queso de El Burgo cheese is a Spanish cheese made from sheep's milk. It is named after the town of El Burgo de Osma in the province of Soria.

Flavor profiles:
The Queso de El Burgo cheese adds a creamy and slightly tangy flavor to the stuffed peppers.

Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-inspired feast.

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Region: Spanish

Taste: Spicy, Tangy, Savory, Cheesy, Herbal, Aromatic