Stuffed bell peppers, filled to the brim with flavor, paired with coffee custard—because why not blend savory and sweet? Picture this: vibrant bell peppers crammed with grains, beans, and cheese, all roasted to perfection. Then, just when you think you’re done, dessert arrives in the form of silky coffee custard. This dish isn’t just dinner; it’s an existential experience. Want to feel like a culinary mastermind? Get ready to impress. Sure, stuffed peppers alone are great, but why not add a coffee-infused twist for that sweet finish? It’s sophisticated, unexpected, and maybe a little bit smug.
Stuffed Bell Peppers with Coffee Custard
This recipe features savory Stuffed Bell Peppers, filled with grains and beans, complemented by a velvety Coffee Custard for dessert.
Ingredients
For the Stuffed Bell Peppers
- 4 large bell peppers tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup cheddar cheese shredded
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Coffee Custard
- 1 cup strong brewed coffee
- 1/2 cup heavy cream
- 1/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Instructions
For the Stuffed Bell Peppers
- Preheat oven: Preheat to 375°F (190°C).
- Prepare the filling: In a large mixing bowl, combine cooked quinoa, black beans, corn, cheese, cumin, paprika, salt, and pepper.
- Stuff the peppers: Stuff each bell pepper with the mixture, packing it tightly.
- Cook the peppers: Place stuffed peppers in a baking dish, drizzle with olive oil, and bake for 35-40 minutes, until tender.
- Serve: Remove from the oven, and serve warm.
For the Coffee Custard
- Heat cream and coffee: In a saucepan, heat brewed coffee and heavy cream over medium heat until simmering.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, sugar, and cornstarch until smooth.
- Combine mixtures: Slowly pour the hot coffee-cream mixture into the egg mixture, whisking constantly.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Chill: Pour custard into serving dishes and refrigerate for at least 1 hour.
- Serve: Garnish with a sprinkle of cocoa or shaved chocolate.
Notes
Nutritional Values (Per Serving)
Stuffed Bell Peppers
Calories: 300Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g
Coffee Custard
Calories: 250Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 10%
- Calcium: 8%
- Vitamin C: 30%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For a protein boost: Add ground turkey or tofu to the stuffing mixture.
- For an extra flavor kick: Top the peppers with a dollop of sour cream before serving.
- For the custard: Infuse the coffee with a cinnamon stick for added spice.
- Flavor tip: If you don’t have quinoa, rice will work just fine as a substitute.
