Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled Tosela cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
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 mixing bowl, combine the cooked quinoa, black beans, onion, tomato, cilantro, and Tosela cheese. Mix well.
4. Stuff the bell peppers with the quinoa and black bean mixture.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 30-35 minutes or until the peppers are tender and the filling is heated through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 7g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 36g
Dietary fiber: 10g
Total sugars: 6g
Protein: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Tosela cheese can be substituted with feta cheese or goat cheese.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Top the stuffed peppers with shredded cheese before baking.
- Add diced jalapeño for a spicy kick.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- Make sure the filling is tightly packed into the peppers to prevent them from falling over during baking.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, slice off a small portion of the bottom of each pepper to create a flat surface.
- If the filling is too dry, add a tablespoon of olive oil or vegetable broth to moisten it.
Food safety advice:
Make sure the stuffed peppers are heated through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Stuffed peppers are a popular dish in many cultures, including Mexican, Mediterranean, and Middle Eastern cuisine.
Flavor profiles:
The combination of quinoa, black beans, and Tosela cheese creates a savory and slightly tangy flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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