Ingredients with Measurements:
- 4 large bell peppers
- 1 pound chorizo sausage, casings removed
- 1 cup cooked rice
- 1 cup shredded asadero cheese
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Skillet
- 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. Set aside.
3. In a large pot, bring salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.
4. In a skillet, heat olive oil over medium-high heat. Add the chorizo and cook until browned, breaking it up into small pieces with a wooden spoon.
5. Add the onion, tomato, and garlic to the skillet and cook until the vegetables are softened.
6. Stir in the cooked rice and asadero cheese. Season with salt and pepper to taste.
7. Stuff the bell peppers with the chorizo and rice mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 490
- Fat: 36g
- Carbohydrates: 19g
- Protein: 23g
Substitutions for ingredients:
- Asadero cheese can be substituted with any other cheese that melts well, such as cheddar or Monterey Jack.
- Chorizo can be substituted with ground beef or turkey.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use quinoa instead of rice for a healthier option.
- Top the stuffed peppers with avocado or sour cream before serving.
Tips and tricks:
- Make sure to cook the bell peppers until they are slightly softened before stuffing them to ensure they cook evenly in the oven.
- Use a spoon to carefully remove the seeds and membranes from the bell peppers to avoid damaging the flesh.
- If the chorizo is too greasy, drain it on paper towels before adding the vegetables.
Storage instructions:
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and heat in the microwave until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor.
Pairings:
- Serve with a side of Mexican rice or refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Side salad
Troubleshooting advice:
- If the cheese is not melted enough, place the stuffed peppers under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to cook the chorizo thoroughly to an internal temperature of 160°F to avoid foodborne illness.
Food history:
- Stuffed peppers have been a popular dish in Mexican cuisine for centuries, with various fillings such as rice, meat, and cheese.
Flavor profiles:
- The dish is savory and slightly spicy, with the smoky flavor of the chorizo complemented by the creamy melted cheese.
Serving suggestions:
- Serve the stuffed peppers with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican