Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking dish
- Aluminum foil
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 skillet, heat olive oil over medium-high heat.
4. Add ground beef, onion, and garlic. Cook until beef is browned and onion is softened.
5. Add chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
6. Pour in enchilada sauce and stir to combine.
7. Add cooked rice and stir to combine.
8. Stuff each bell pepper with the beef and rice mixture.
9. Place stuffed peppers in a baking dish and cover with aluminum foil.
10. Bake for 35-40 minutes or until peppers are tender.
11. Remove from oven and sprinkle shredded cheddar cheese on top of each pepper.
12. Return to oven and bake uncovered for an additional 5-10 minutes or until cheese is melted and bubbly.
13. Remove from oven and sprinkle chopped cilantro on top of each pepper.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack cheese.
- Enchilada sauce can be substituted with salsa.
Variations:
- Add black beans or corn to the beef and rice mixture.
- Use different colored bell peppers for a colorful presentation.
- Top with sliced avocado or sour cream.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Cook the rice ahead of time to save time.
- If the peppers are too wobbly, slice a small piece off the bottom to create a flat surface.
Storage instructions:
Leftovers can be stored 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 on a bed of lettuce or with a side salad.
Garnishes:
Chopped cilantro, sliced avocado, or sour cream.
Pairings:
Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the peppers are not tender enough, bake for an additional 5-10 minutes.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Mexican