Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked rice
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup queso de flor, crumbled
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked rice, black beans, onion, tomato, queso de flor, olive oil, cumin, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each bell pepper half with the mixture and place them in a baking dish.
5. Cover the 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 filling is heated through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 38g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Queso de flor can be substituted with feta cheese or goat cheese.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier option.
- Top the stuffed peppers with shredded cheese before baking for an extra cheesy option.
- Use different colored bell peppers for a more colorful dish.
Tips and tricks:
- To make the peppers easier to stuff, slice off a small piece from the bottom of each half to create a flat surface.
- Leftover filling can be used as a side dish or added to salads.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of avocado slices.
Garnishes:
Garnish with fresh cilantro or chopped green onions.
Pairings:
Pair with a side of Mexican rice or a simple salad.
Suggested side dishes:
Mexican rice, avocado salad, or corn on the cob.
Troubleshooting advice:
- If the peppers are not tender enough, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of vegetable broth or tomato sauce.
Food safety advice:
Make sure the peppers are thoroughly cooked before serving.
Food history:
Queso de flor is a traditional cheese from the Philippines made from carabao's milk.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Spanish