Spanish > Tapas

Queso de la Gomera Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled Queso de la Gomera cheese
- 1 tablespoon olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking dish
- Mixing bowl
- Sharp knife
- Cutting board
- Spoon

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, black beans, corn kernels, diced onion, diced tomato, chopped cilantro, and crumbled Queso de la Gomera cheese.
4. Season the mixture with salt and pepper to taste.
5. Stuff the bell peppers with the mixture and place them in a baking dish.
6. Drizzle the olive oil over the stuffed peppers.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 53g
Protein: 15g
Sodium: 400mg
Fiber: 11g

Substitutions for ingredients:
- Queso de la Gomera cheese can be substituted with feta cheese 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 stuffing mixture for a meatier version.
- Top the stuffed peppers with shredded cheddar cheese before baking for an extra cheesy version.
- Use poblano peppers instead of bell peppers for a spicier version.

Tips and tricks:
- To make the stuffed peppers stand upright, slice off a small portion of the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- Make sure the stuffing mixture is well combined before stuffing the peppers.
- If the cheese on top of the peppers is browning too quickly, cover the dish with foil again.

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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a colorful presentation.

Garnishes:
Garnish with additional chopped cilantro or diced avocado.

Pairings:
Pair with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with a side of Mexican rice or a corn salad.

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

Food safety advice:
Make sure the stuffing mixture reaches an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Queso de la Gomera is a traditional cheese from the Canary Islands, made from goat's milk.

Flavor profiles:
The stuffed peppers have a savory and slightly spicy flavor from the black beans and cilantro, with a creamy and tangy taste from the Queso de la Gomera cheese.

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

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Region: Spanish

Taste: Savory, Tangy, Spicy, Herby, Aromatic