Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup cooked corn kernels
- 1 cup grated Queso de Tetilla cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the smoked paprika, cumin, salt, and black pepper and cook for 1 minute.
5. Add the cooked rice, black beans, and corn kernels and stir to combine.
6. Remove from heat and stir in the grated Queso de Tetilla cheese, cilantro, and lime juice.
7. Stuff each pepper half with the rice and bean mixture.
8. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
9. Bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 550mg
Total Carbohydrates: 47g
Dietary Fiber: 10g
Sugar: 9g
Protein: 16g
Substitutions for ingredients:
- Queso de Tetilla cheese can be substituted with any other mild cheese, such as Monterey Jack or mozzarella.
- Rice can be substituted with quinoa or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced tomatoes or chopped bell peppers.
Variations:
- Add cooked ground beef or turkey to the rice and bean mixture for a meatier version.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use different colored bell peppers for a more colorful presentation.
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 peppers are not standing upright in the baking dish, use crumpled aluminum foil to prop them up.
- 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 on high for 1-2 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 additional chopped cilantro or a sprinkle of smoked paprika.
Pairings:
Serve with a side of tortilla chips and salsa.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is not melting, broil the stuffed peppers for 1-2 minutes at the end of the cooking time.
Food safety advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftover stuffed peppers in the refrigerator and consume within 3 days.
Food history:
Queso de Tetilla is a traditional cheese from Galicia, Spain. It is named after its shape, which resembles a small breast or "tetilla" in Spanish.
Flavor profiles:
The Queso de Tetilla cheese adds a mild, creamy flavor to the rice and bean mixture, while the smoked paprika and cumin add a smoky, earthy flavor.
Serving suggestions:
Serve the Queso de Tetilla 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