Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. birria meat (beef or goat)
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup chopped cilantro
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
Special equipment needed:
- Large baking dish
- Aluminum foil
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.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
4. Add the birria meat to the skillet and cook until browned. Add the diced tomato, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
5. Stir in the cooked rice and chopped cilantro.
6. Stuff the bell peppers with the birria mixture and place them in a large baking dish.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and sprinkle the shredded cheese over the top of the peppers.
9. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 20g
Protein: 24g
Substitutions for ingredients:
- Ground beef or shredded chicken can be used instead of birria meat.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add diced jalapeño or green chilies for extra spice.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- Choose bell peppers that are large and have a flat bottom so they can stand up in the baking dish.
- If the peppers are tipping over, cut a small slice off the bottom to create a flat surface.
- Use leftover birria meat from a previous meal to save time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of Mexican rice.
Garnishes:
Garnish with additional chopped cilantro or diced avocado.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure the internal temperature of the stuffed peppers reaches 165°F to ensure the meat is fully cooked.
Food history:
Birria is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with goat meat, but beef can also be used.
Flavor profiles:
The birria meat is savory and slightly spicy, while the bell peppers add a sweet and slightly bitter flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Mexican