Ingredients with Measurements:Ingredients with Measurements:
- 1/2 cup roasted red peppers
- 1/2 cup toasted almonds
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 garlic clove
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Blender or food processor
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. Place them in a baking dish.
3. In a mixing bowl, combine the cooked quinoa, black beans, corn, red onion, cilantro, and Salsa Romesco. Mix well.
4. Stuff the bell peppers with the quinoa mixture and top with shredded cheddar cheese.
5. Bake the stuffed peppers for 30-35 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot and enjoy!
Salsa Romesco Instructions:
1. In a blender or food processor, combine the roasted red peppers, toasted almonds, olive oil, sherry vinegar, garlic clove, smoked paprika, salt, and pepper.
2. Blend until smooth and creamy.
3. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 19g
Carbohydrates: 42g
Protein: 16g
Fiber: 11g
Sugar: 8g
Sodium: 470mg
Substitutions for ingredients:
- You can use any color of bell peppers you prefer.
- You can substitute the quinoa with rice or couscous.
- You can use any type of beans you prefer.
- You can use any type of cheese you prefer.
Variations:
- You can add ground beef or turkey to the quinoa mixture for a meaty version.
- You can add chopped jalapeños or chili powder for a spicier version.
- You can add chopped tomatoes or avocado for a fresher version.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid bitterness.
- You can prepare the quinoa mixture and Salsa Romesco ahead of time and store them separately in the refrigerator until ready to use.
- You can use the leftover Salsa Romesco as a dip for vegetables or crackers.
Storage instructions:
- Store the leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or spinach for a colorful and healthy presentation.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro
- Green onions
- Avocado slices
Pairings:
- Serve with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Store the leftovers properly in the refrigerator to avoid food poisoning.
Food history:
- Salsa Romesco is a traditional Spanish sauce made with roasted red peppers, almonds, and bread crumbs. It originated in the Catalonia region of Spain and is often served with grilled vegetables or fish.
Flavor profiles:
- The Salsa Romesco adds a smoky and nutty flavor to the quinoa mixture, while the bell peppers provide a sweet and crunchy contrast. The melted cheddar cheese adds a creamy and savory touch.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian dinner or as a side dish for a Mexican-themed party.
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Region: Spanish