Bell Pepper Stuffed with Rice and Panela Cheese

Madeleine CocinaReviews(1)
Crystal S.: "Stuffed bell peppers turn out best if you rub the…" Read More
10Ingredients
420Calories
50Minutes

Sometimes you need a hearty dish that is savory and creamy. This recipe for Bell Pepper Stuffed with Panela Cheese is a dreamy dish that will tantalize the taste buds. It takes 50 minutes to prepare this dish that has 420 calories per serving. When they come out of the oven, your family will come running. Ingredients include poblano peppers, rice, garlic clove, onions, olive oil, water, salt, Panela cheese, avocado, and mayonnaise if you choose.

Ingredients

  • 4 poblano peppers
  • 1/2 cup rice
  • 1 clove garlic (peeled and minced)
  • 3 tablespoons onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 cup water
  • salt
  • 100 grams cheese (Panela, chopped into small pieces)
  • mayonnaise (optional)
  • avocado (pitted and sliced)

Directions

  1. Grill the peppers or cook them the open flame of a gas stove. Roast the peppers until darkened on all sides.
  2. Place the peppers into a resealable plastic bag and allow them to let out their excess liquid.
  3. After the liquid has come out, take the peppers out and remove the skin, seeds, and membranes. Set the peppers aside.
  4. Add the rice to a pot of boiling water for 5 minutes. Strain and clean the rice and set it aside.
  5. Add the garlic, onion, and olive oil to a skillet on medium heat. Saute the garlic and onion for a few minutes until softened.
  6. Add the rice, water, and salt and cover the pot. Cook on low heat for 15 minutes.
  7. Remove the rice from heat and allow it to sit for 10 minutes.
  8. Add the cheese to the rice and mix well.
  9. Fill each pepper with the rice mixture.
  10. Serve the stuffed pepper on a plate and add the slices of avocado. Serve with a sauce, such as adobo chile sauce.
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NutritionView more

420Calories
Sodium33%DV780mg
Fat48%DV31g
Protein27%DV14g
Carbs7%DV21g
Fiber8%DV2g

PER SERVING *

Calories420Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat13g65%
Trans Fat
Cholesterol55mg18%
Sodium780mg33%
Potassium240mg7%
Protein14g27%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Crystal S. 3 Jun 2015
Stuffed bell peppers turn out best if you rub the peppers with olive or grapeseed oil inside and out before you fill them. It helps soften the skin when they are baking. I use the same trick when I am making stuffed tomatoes with a filling that is similar to this. Also, after they are done cooking through, turn the broiler on for a minute or two to get the top nice and toasted. Just watch them closely, so they don't get too dark.