Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of arroz poblano (poblano pepper rice)
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1 tbsp. of olive oil
- 1 tsp. of cumin
- 1 tsp. of chili powder
- Salt and pepper to taste
- 1 cup of shredded cheddar cheese
Special equipment needed:
- Large pot
- Oven-safe baking dish
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. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
5. Add the can of diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir well and bring to a boil.
6. Add the arroz poblano to the pot and stir well. Reduce the heat to low and simmer for 20 minutes.
7. Stuff each bell pepper with the arroz poblano mixture and place them in an oven-safe baking dish.
8. Sprinkle shredded cheddar cheese over the top of each stuffed pepper.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 600mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Vegetable broth can be used instead of chicken broth.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add black beans or corn to the arroz poblano mixture for extra flavor and texture.
- Use different types of peppers, such as poblano or jalapeño, for a spicier version.
- Top the stuffed peppers with salsa or sour cream for added flavor.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff and have a flat bottom so they can stand up in the baking dish.
- To make the arroz poblano, cook rice according to package instructions and add diced poblano peppers to the pot while the rice is cooking.
- 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 stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of arroz poblano or with a side salad.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of refried beans or guacamole.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Arroz poblano is a traditional Mexican dish made with rice and poblano peppers. Stuffed peppers are also a popular dish in Mexican cuisine.
Flavor profiles:
The arroz poblano adds a smoky and slightly spicy flavor to the dish, while the ground beef and cheese add richness and depth.
Serving suggestions:
Serve the stuffed peppers with a side of arroz poblano or a side salad for a complete meal.
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Region: Mexican