Ingredients with Measurements:
- 6 large bell peppers
- 1 pound of cahuamanta (dried manta ray meat)
- 1 cup of cooked white rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of tomato sauce
- 1 cup of chicken broth
- 1/2 cup of grated Parmesan 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, bring 4 cups of water to a boil. Add the cahuamanta and cook for 10 minutes. Drain the water and shred the meat.
4. In a pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
5. Add the shredded cahuamanta, cooked rice, cumin, paprika, salt, and pepper. Cook for 5 minutes.
6. Add the tomato sauce and chicken broth. Simmer for 10 minutes.
7. Stuff the bell peppers with the cahuamanta mixture and place them in an oven-safe baking dish.
8. Sprinkle the grated Parmesan cheese over the top of the stuffed peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 284
Fat: 9g
Carbohydrates: 31g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Cahuamanta can be substituted with shredded chicken or beef.
- White rice can be substituted with brown rice or quinoa.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add chopped vegetables such as carrots, zucchini, or mushrooms to the cahuamanta mixture.
- Use different types of bell peppers such as red, yellow, or orange.
- Top the stuffed peppers with salsa or sour cream.
Tips and tricks:
- To make the bell peppers stand upright, slice off a small portion of the bottom.
- If the cahuamanta is too salty, rinse it with water before cooking.
- Use a spoon to carefully remove the seeds and membranes from the bell peppers.
Storage instructions:
Store any leftovers 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 guacamole.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of Mexican rice or black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the bell peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cahuamanta mixture is too dry, add more tomato sauce or chicken broth.
Food safety advice:
Make sure the cahuamanta is fully cooked before stuffing the peppers.
Food history:
Cahuamanta is a traditional Mexican ingredient that is made from dried manta ray meat. It is commonly used in soups and stews.
Flavor profiles:
The cahuamanta adds a unique flavor to the stuffed peppers that is slightly salty and fishy.
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a side dish for a Mexican-themed party.
Related Categories
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Region: Mexican
Taste: Savory, Spicy, Tangy, Herbaceous, Smoky