Chiles Rellenos De Arroz Y Frijoles (stuffed Bell Peppers With Rice And Beans)
Chiles Rellenos de Arroz y Frijoles, or Stuffed Bell Peppers with Rice and Beans, is a classic dish in Costa Rican cuisine. This flavorful and satisfying recipe is perfect for a hearty meal that the whole family will enjoy.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup cooked black beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced tomato, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Stir in the cooked rice and black beans, and cook for an additional 3-4 minutes.
- Remove the skillet from the heat and stir in half of the shredded cheese.
- Stuff the bell peppers with the rice and bean mixture, and place them in a baking dish.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve the Chiles Rellenos de Arroz y Frijoles hot, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Baking dish Skillet Cutting board Knife Spatula
Tools
Oven Stovetop
Serving suggestions
Serve the Chiles Rellenos de Arroz y Frijoles with a side of fresh salad and a dollop of sour cream for a complete meal.
Tips & tricks
For a spicier version, add a chopped jalapeño to the rice and bean mixture before stuffing the bell peppers.
Cost
$10