Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
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.
3. In a large bowl, mix together the cooked rice, salsa verde, black beans, corn kernels, shredded cheddar cheese, and chopped cilantro. Season with salt and pepper to taste.
4. Stuff the mixture into the bell peppers, packing it tightly.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is hot and bubbly.
7. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
8. Serve hot, garnished with additional cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Total fat: 11g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 800mg
- Total carbohydrate: 50g
- Dietary fiber: 10g
- Sugars: 10g
- Protein: 15g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any type of canned beans can be used instead of black beans.
- Any type of cheese can be used instead of cheddar cheese.
- Frozen corn can be used instead of fresh corn.
Variations:
- Add cooked ground beef or turkey to the filling for a meaty version.
- Use different types of salsa for a different flavor profile.
- Top the stuffed peppers with avocado slices or sour cream.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling over.
- If the peppers are too wobbly, slice off a small piece from the bottom to create a flat surface.
- Leftover filling can be used as a dip for tortilla chips.
Storage instructions:
- Store 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 with a side of guacamole.
Garnishes:
- Fresh cilantro leaves
- Avocado slices
- Sour cream
Pairings:
- Serve with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice
- Green salad
- Tortilla chips
Troubleshooting advice:
- If the peppers are not cooked through, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the bell peppers thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mediterranean, Middle Eastern, and Mexican cuisines.
Flavor profiles:
- The salsa verde adds a tangy and slightly spicy flavor to the dish, while the black beans and corn add a sweet and savory element.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a Mexican-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican