Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of charque (dried beef), shredded
- 1 cup of cooked white rice
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
- 1 tablespoon of olive oil
- 1/2 cup of tomato sauce
- 1/2 cup of water
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the shredded charque, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Add the cooked rice and tomato sauce. Stir to combine and cook for 2 more minutes.
6. Stuff the bell peppers with the charque and rice mixture. Place them in a baking dish.
7. Mix the water and remaining tomato sauce and pour over the stuffed peppers.
8. Cover the baking dish with aluminum foil and bake for 40 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 278
Fat: 9g
Carbohydrates: 31g
Protein: 20g
Sodium: 470mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- Charque can be substituted with shredded beef jerky or cooked ground beef.
- White rice can be substituted with brown rice or quinoa.
- Tomato sauce can be substituted with canned diced tomatoes or salsa.
Variations:
- Add chopped vegetables such as carrots, celery, or zucchini to the filling.
- Use different types of bell peppers such as red, yellow, or orange.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice off a thin layer from the bottom of each pepper.
- If the filling is too dry, add a splash of water or broth to moisten it.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat stuffed peppers, place them in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the stuffed peppers on a bed of greens such as spinach or arugula for a colorful presentation.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- A side salad with vinaigrette dressing
- Roasted vegetables such as broccoli or cauliflower
- Garlic bread or crusty bread
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too wet, drain any excess liquid before stuffing the peppers.
Food safety advice:
- Make sure the charque is fully cooked before using it in the recipe.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
- Reheat leftover stuffed peppers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Charque is a traditional South American dried meat that was used as a way to preserve meat before refrigeration was available. It is still commonly used in dishes throughout the region.
Flavor profiles:
The charque adds a salty and savory flavor to the dish, while the smoked paprika and cumin add a smoky and earthy flavor.
Serving suggestions:
Serve the stuffed peppers with a side of rice or quinoa for a complete meal.
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