Ingredients with Measurements:
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 poblano peppers, sliced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup corn kernels
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the poblano and jalapeño peppers, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
5. Add the corn and heavy cream to the skillet and stir to combine. Cook for 2-3 minutes until the mixture has thickened slightly.
6. Remove the skillet from the heat and stir in the Monterey Jack cheese and cilantro.
7. Spoon the mixture into the bell peppers, filling them to the top.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 23g
Carbohydrates: 22g
Protein: 10g
Sodium: 470mg
Sugar: 8g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- If you don't have Monterey Jack cheese, you can use cheddar or pepper jack cheese instead.
- If you don't have fresh cilantro, you can use parsley or basil instead.
Variations:
- You can add cooked rice or quinoa to the filling for extra texture and flavor.
- You can add cooked ground beef or turkey to the filling for extra protein.
- You can add diced tomatoes or tomato sauce to the filling for extra moisture and flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- To make the filling ahead of time, prepare it up to step 6 and refrigerate until ready to use.
- To make the dish spicier, leave the seeds in the jalapeño pepper or add more jalapeño peppers.
- To make the dish milder, omit the jalapeño pepper or use a milder pepper such as a banana pepper.
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 baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of rice or quinoa for a complete meal.
- Garnish with additional chopped cilantro or shredded cheese before serving.
Garnishes:
- Chopped cilantro
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted broccoli or cauliflower
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F (74°C) before serving.
Food history:
- Rajas con crema is a traditional Mexican dish made with sliced poblano peppers and cream.
Flavor profiles:
- Smoky, spicy, creamy, and slightly sweet.
Serving suggestions:
- Serve the stuffed peppers hot with your favorite side dishes.
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Region: Mexican