Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 pound flank steak, trimmed and sliced into thin strips
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1/4 cup tomato sauce
- 1/4 cup raisins
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium-high heat, sauté the onion and garlic in olive oil until softened, about 3 minutes.
3. Add the sliced flank steak to the skillet and cook until browned, about 5 minutes.
4. Add the cumin, smoked paprika, oregano, salt, and black pepper to the skillet and stir to combine.
5. Pour in the beef broth and tomato sauce, and add the raisins and sliced almonds. Stir to combine.
6. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the meat is tender.
7. Remove the skillet from the heat and stir in the chopped cilantro.
8. Stuff each bell pepper half with the carne mechada mixture and place in a large baking dish.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and sprinkle the crumbled queso fresco over the top of each stuffed pepper.
11. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 23g
Protein: 30g
Sodium: 480mg
Sugar: 13g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Use different colored bell peppers for a more colorful presentation.
- Add cooked rice or quinoa to the carne mechada mixture for a heartier filling.
- Top with sliced avocado or a dollop of sour cream before serving.
Tips and tricks:
- To make the bell pepper halves stand upright in the baking dish, slice a thin layer off the bottom of each half to create a flat surface.
- Leftover carne mechada can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container 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 cooked rice or quinoa for a complete meal.
Garnishes:
Garnish with chopped fresh cilantro or sliced avocado.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the carne mechada mixture is too dry, add more beef broth or tomato sauce.
- If the stuffed peppers are not cooked through after 30 minutes, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne mechada is a traditional Venezuelan dish made with shredded beef, onions, and peppers. This recipe puts a twist on the classic dish by stuffing it into bell peppers.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with a side salad or roasted vegetables for a complete meal.
Related Categories
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Region: Venezuelan
Taste: Savory, Tangy, Spicy, Meaty, Herbaceous