Queso de La Peral Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1/2 cup diced mushrooms
- 1/2 cup crumbled Queso de La Peral cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons 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 (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the cooked quinoa, onion, tomato, zucchini, yellow squash, mushrooms, Queso de La Peral cheese, parsley, 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.
7. Serve hot.


- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- 4 servings

Nutritional information:
- Calories: 240
- Fat: 13g
- Carbohydrates: 23g
- Protein: 9g
- Fiber: 6g

Substitutions for ingredients:
- Any type of cooked grain can be used instead of quinoa.
- Any type of cheese can be used instead of Queso de La Peral.

Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Add chopped jalapeño peppers for a spicier version.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure the stuffing mixture is well mixed before stuffing the peppers.
- If the cheese starts to brown too quickly, cover the dish with foil again.

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 fresh greens for a colorful presentation.

Garnishes:
- Sprinkle chopped fresh parsley or cilantro over the top of the stuffed peppers before serving.

Pairings:
- Serve with a side of roasted vegetables or a simple green salad.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad

Troubleshooting advice:
- If the peppers are not tender after the initial 30 minutes of baking, cover the dish with foil again and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F (74°C) before stuffing the peppers.

Food history:
- Queso de La Peral is a Spanish blue cheese made from cow's milk.

Flavor profiles:
- The Queso de La Peral cheese adds a tangy and creamy flavor to the stuffing mixture.

Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.

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Region: Spanish

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