Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup Queso de Urbiés cheese, grated
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 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.
3. In a mixing bowl, combine the cooked rice, Queso de Urbiés cheese, black beans, corn kernels, diced tomatoes, cilantro, cumin, 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:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 45g
- Protein: 14g
- Fiber: 8g
Substitutions for ingredients:
- Queso de Urbiés cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn kernels can be substituted with diced bell peppers or zucchini.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meatier version.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use poblano peppers instead of bell peppers for a spicier version.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- If the cheese starts to brown too quickly, cover the dish with foil again and continue baking.
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 heat in the 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 colorful and nutritious meal.
Garnishes:
- Garnish with additional chopped cilantro or sliced jalapeños for added flavor and spice.
Pairings:
- Serve with a side of Spanish rice or refried beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Refried beans
- Side salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure that any meat is fully cooked.
Food history:
- Queso de Urbiés is a type of cheese from the Asturias region of Spain. It is a soft, creamy cheese made from cow's milk and is often used in traditional Spanish dishes.
Flavor profiles:
- The Queso de Urbiés cheese adds a creamy and slightly tangy flavor to the stuffing mixture, while the cumin and cilantro add a hint of spice and freshness.
Serving suggestions:
- Serve the stuffed peppers as a main course for lunch or dinner.
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Region: Spanish