Mexican > Appetizer > Stuffed Pepper

Aporreadillo Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked rice
- 1/2 cup shredded cheddar cheese

Special equipment needed:
- Large pot
- Baking dish

Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, cook the ground beef over medium-high heat until browned.
4. Add the onion and garlic and cook until the onion is translucent.
5. Stir in the tomato sauce, water, cumin, chili powder, salt, and black pepper. Simmer for 5 minutes.
6. Add the cooked rice and stir until well combined.
7. Stuff the bell peppers with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and sprinkle with shredded cheddar cheese.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 310
Fat: 16g
Carbohydrates: 20g
Protein: 21g
Sodium: 520mg
Sugar: 6g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.

Variations:
- Add diced tomatoes or corn to the beef and rice mixture for added flavor and texture.
- Top the stuffed peppers with sliced avocado or sour cream before serving.
- Use poblano peppers instead of bell peppers for a spicier version.

Tips and tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper so they can stand upright.
- If the peppers are tipping over in the baking dish, use crumpled foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of salsa.

Garnishes:
Top the stuffed peppers with chopped cilantro or green onions.

Pairings:
Serve the stuffed peppers with a side of black beans or a green salad.

Suggested side dishes:
Black beans, green salad, or corn on the cob.

Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.

Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Aporreadillo is a traditional Mexican dish made with shredded beef, onions, and tomatoes. This recipe puts a twist on the classic dish by using ground beef and stuffing it into peppers.

Flavor profiles:
The beef and rice mixture is seasoned with cumin, chili powder, and tomato sauce for a savory and slightly spicy flavor. The melted cheddar cheese adds a creamy and tangy element to the dish.

Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Herbaceous, Smoky