Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of cooked rice
- 1 cup of Queso de Los Beyos cheese, grated
- 1/2 cup of onion, chopped
- 1/2 cup of tomato, chopped
- 1/4 cup of cilantro, chopped
- 2 garlic cloves, minced
- 1 tablespoon of 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. Place them in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
4. Add the tomato and cook until it softens.
5. Add the cooked rice, cilantro, and Queso de Los Beyos cheese. Mix well.
6. Season with salt and pepper to taste.
7. Stuff the bell peppers with the rice and cheese mixture.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Queso de Los Beyos cheese can be substituted with any other type of cheese.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add ground beef or turkey to the rice and cheese mixture for a meatier version.
- Use different types of peppers, such as poblano or Anaheim, for a different flavor.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom.
- You can also add a tablespoon of sour cream to the rice and cheese mixture for added creaminess.
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 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.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
Food history:
- Queso de Los Beyos is a type of cheese from the Asturias region of Spain.
Flavor profiles:
- The stuffed peppers have a savory and cheesy flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
- Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Spanish