Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked rice
- 1/2 cup chopped chorizo
- 1/2 cup crumbled Turrialba cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup tomato sauce
- 1/4 cup water
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
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 rice, chopped chorizo, crumbled Turrialba cheese, chopped onion, minced garlic, olive oil, salt, pepper, and chopped cilantro.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. In a small bowl, mix together the tomato sauce and water. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 23g
Protein per serving: 16g
Substitutions for ingredients:
- Any type of cheese can be substituted for Turrialba cheese.
- Ground beef or turkey can be substituted for chorizo.
- Brown rice or quinoa can be substituted for white rice.
Variations:
- Add diced tomatoes or corn to the stuffing mixture.
- Top the stuffed peppers with shredded cheese before baking.
- Use poblano peppers instead of bell peppers for a spicier dish.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a small piece from the bottom of each pepper.
- If the peppers are too large, cut them in half and stuff each half.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh cilantro or a dollop of sour cream.
Pairings:
Pair with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the stuffing mixture is cooked to an internal temperature of 165°F.
Food history:
Turrialba cheese is a type of cheese that originated in Costa Rica. It is a semi-hard cheese that is similar to Swiss cheese.
Flavor profiles:
The Turrialba cheese and chorizo give these stuffed peppers a savory and slightly spicy flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Costa Rican