Appetizer > Spanish Tapas > Canary Islands

Queso de Lanzarote Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup Queso de Lanzarote cheese, crumbled
- 1 tablespoon olive oil
- 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, corn kernels, onion, tomatoes, cilantro, and Queso de Lanzarote cheese. Mix well.

3. Drizzle the olive oil over the halved bell peppers and season with salt and pepper.

4. Stuff each pepper half with the rice and bean mixture.

5. Place the stuffed peppers in a baking dish and cover with foil.

6. Bake for 25-30 minutes or until the peppers are tender.

7. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

8. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 315
- Fat: 8g
- Carbohydrates: 49g
- Protein: 13g
- Fiber: 9g
- Sugar: 8g

Substitutions for ingredients:
- Queso de Lanzarote cheese can be substituted with any crumbly cheese like feta or goat cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced zucchini or squash.

Variations:
- Add cooked ground beef or turkey to the rice and bean mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with avocado or sour cream for added creaminess.

Tips and tricks:
- To make the peppers easier to stuff, slice a thin layer off the bottom of each pepper half to create a flat surface.
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is melted and bubbly.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
- Leftover stuffed peppers can be stored 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 for 1-2 minutes or until heated through.

Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
- Garnish with chopped cilantro or green onions for added freshness.

Garnishes:
- Chopped cilantro
- Green onions
- Avocado
- Sour cream

Pairings:
- Serve with a side of Spanish rice or quinoa for added texture.
- Pair with a glass of red wine like Tempranillo or Garnacha.

Suggested side dishes:
- Spanish rice
- Quinoa salad
- Side salad

Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the rice and bean mixture is too dry, add a splash of vegetable broth or water to moisten.

Food safety advice:
- Make sure the peppers are thoroughly washed and dried before cutting and stuffing.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.

Food history:
- Queso de Lanzarote is a cheese made from goat's milk on the island of Lanzarote in the Canary Islands.

Flavor profiles:
- The Queso de Lanzarote cheese adds a tangy and salty flavor to the stuffed peppers, while the rice and beans provide a hearty and earthy flavor.

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

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Region: Spanish

Taste: Savory, Tangy, Spicy, Cheesy, Herby