Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup Salsa Lizano
- 1/4 cup shredded cheddar cheese
- 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 large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, cilantro, Salsa Lizano, and shredded cheddar cheese. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff the bell peppers with the rice and bean mixture, pressing down gently to fill the peppers completely.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
8. Remove the foil and sprinkle additional shredded cheese on top of the peppers.
9. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 7g
Carbohydrates: 50g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pinto beans can be used instead of black beans.
- Frozen corn can be used instead of fresh corn.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add cooked ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with sour cream or guacamole before serving.
- Use different types of peppers, such as poblano or Anaheim, for a spicier 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.
- Leftover filling can be used as a side dish or added to a salad.
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 oven at 350°F for 15-20 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 sliced jalapeños.
Pairings:
Serve with a side of Spanish rice or a green salad.
Suggested side dishes:
Spanish rice, green salad, or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender enough after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
Food history:
Salsa Lizano is a popular condiment in Costa Rica, where it is used to add flavor to a variety of dishes.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
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Region: Costa Rican
Taste: Spicy, Tangy, Savory, Herbaceous, Aromatic