Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Queso del Tiétar cheese
Special equipment needed:
- Large baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add cooked rice, black beans, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Stuff each bell pepper half with the rice and bean mixture. Place the stuffed peppers in a large baking dish.
5. Sprinkle shredded Queso del Tiétar cheese over the top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 400mg
- Total carbohydrates: 35g
- Dietary fiber: 9g
- Sugars: 8g
- Protein: 15g
Substitutions for ingredients:
- Queso del Tiétar cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add cooked ground beef or turkey to the rice and bean mixture for a meatier version.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top with sliced avocado and cilantro for a fresh twist.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers before stuffing them.
- To make the dish even more flavorful, add a tablespoon of adobo sauce to the rice and bean mixture.
Storage instructions:
- Store any leftovers 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 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce for a colorful presentation.
Garnishes:
- Top with chopped fresh cilantro for a pop of color.
Pairings:
- Serve with a side of Mexican rice and a cold beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the cheese is not melting, place the baking dish under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the rice and beans thoroughly before stuffing the peppers.
Food history:
- Queso del Tiétar is a Spanish cheese made from sheep's milk in the region of Tiétar.
Flavor profiles:
- The dish is savory and slightly spicy, with a creamy and cheesy finish.
Serving suggestions:
- Serve as a main course for a vegetarian dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish