Ingredients with Measurements:
- 6 large bell peppers
- 1 pound carne seca (dried beef), shredded
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Large pot for boiling peppers
- Large 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.
3. In a large pot of boiling water, blanch the peppers for 5 minutes. Drain and set aside.
4. In a large skillet, sauté the onion and garlic until softened.
5. Add the shredded carne seca, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for 5 minutes.
6. Stir in the cooked rice and cilantro.
7. Stuff the peppers with the carne seca mixture and place them in a baking dish.
8. Sprinkle shredded cheese on top of the peppers.
9. Bake for 25-30 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 10g
Carbohydrates: 24g
Protein: 26g
Sodium: 580mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for carne seca.
- Brown rice or quinoa can be substituted for white rice.
- Monterey Jack or pepper jack cheese can be substituted for cheddar cheese.
Variations:
- Add diced jalapeños for extra spice.
- Use poblano peppers instead of bell peppers for a smokier flavor.
- Top with avocado slices and sour cream.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover carne seca mixture can be frozen for later use.
Storage instructions:
- Store leftover stuffed peppers 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 stuffed peppers on a bed of lettuce or with a side of black beans.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black beans
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, slice a thin layer off the bottom of each pepper.
Food safety advice:
- Make sure the stuffed peppers reach an internal temperature of 165°F before serving.
Food history:
- Carne seca is a traditional Mexican method of preserving beef by drying it in the sun.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve stuffed peppers with a side of Mexican rice and refried beans.
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Region: Mexican