Mexican > Cabrito Stuffed Peppers

Cabrito Stuffed Peppers with Rice and Cheese Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. cabrito (goat meat), ground
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Skillet

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. Place them in a large pot of boiling water for 5 minutes, then remove and set aside.

3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.

4. Add the ground cabrito to the skillet and cook until browned.

5. Add the cooked rice, cumin, chili powder, salt, and pepper to the skillet and stir to combine.

6. Remove the skillet from the heat and stir in the shredded cheese.

7. Stuff the bell peppers with the cabrito and rice mixture.

8. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.

- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
- Oven temperature: 375°F
Serving size:
- 6 servings

Nutritional information:
- Calories: 290
- Fat: 14g
- Carbohydrates: 20g
- Protein: 21g

Substitutions for ingredients:
- Ground beef or turkey can be substituted for the cabrito.
- Brown rice or quinoa can be substituted for the white rice.
- Any type of shredded cheese can be used.

- Add diced tomatoes or corn to the cabrito and rice mixture.
- Top the stuffed peppers with salsa or sour cream before serving.

Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers to avoid tearing the peppers.
- To make the stuffed peppers easier to stand up in the baking dish, slice a thin layer off the bottom of each pepper.

Storage instructions:
- Store any leftover stuffed peppers 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 microwave on high for 1-2 minutes, or until heated through.

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

- Chopped cilantro or green onions can be sprinkled on top of the stuffed peppers before serving.

- Serve with a side of black beans or a Mexican-style salad.

Suggested side dishes:
- Black beans
- Mexican-style salad
- Grilled vegetables

Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and continue baking until the peppers are cooked through.

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

Food history:
- Cabrito is a popular meat in Mexican cuisine, especially in the northern regions of the country.

Flavor profiles:
- The cabrito and rice mixture is seasoned with cumin and chili powder, giving it a spicy and savory flavor. The melted cheese adds a creamy and rich element to the dish.

Serving suggestions:
- Serve the stuffed peppers with a side of black beans and a cold beer for a complete Mexican-inspired meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Savory, Cheesy, Herby, Tangy, Spicy, Aromatic