Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 lb ground beef
- 1/2 lb chorizo sausage, casing removed
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup tomato sauce
- 1/2 cup diced tomatoes
- 1/2 cup diced potatoes
- 1/4 cup raisins
- 1/4 cup sliced green olives
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef and chorizo sausage over medium heat until browned and cooked through.
3. Add the onion, green bell pepper, red bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the cumin, paprika, salt, and black pepper.
5. Add the tomato sauce, diced tomatoes, potatoes, raisins, and olives to the skillet and stir to combine.
6. Cook for an additional 5 minutes, until the potatoes are tender.
7. Remove the skillet from the heat and stir in the cilantro, parsley, and Parmesan cheese.
8. Arrange the halved bell peppers in a baking dish.
9. Spoon the beef and potato mixture into the bell pepper halves.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the filling is hot and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 28g
Protein: 29g
Sodium: 1240mg
Sugar: 12g
Fiber: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Spanish chorizo can be substituted for the Mexican chorizo.
- Sweet potatoes can be substituted for the white potatoes.
- Raisins can be substituted for dried cranberries or chopped dates.
- Green olives can be substituted for black olives.
Variations:
- Add a can of black beans to the filling for extra protein and fiber.
- Top the stuffed peppers with shredded cheddar cheese before baking.
- Serve the stuffed peppers with a dollop of sour cream or guacamole on top.
Tips and tricks:
- To make the peppers easier to stuff, slice a thin layer off the bottom of each pepper half so that they sit flat in the baking dish.
- Leftover filling can be used as a filling for tacos or burritos.
- The stuffed peppers can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped cilantro and a drizzle of hot sauce.
Garnishes:
Chopped cilantro, hot sauce, sour cream, guacamole
Pairings:
- Serve the stuffed peppers with a side of rice or quinoa.
- A simple green salad with a citrus vinaigrette would be a refreshing accompaniment.
Suggested side dishes:
- Cilantro lime rice
- Black bean and corn salad
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken broth or tomato sauce to moisten it.
Food safety advice:
- Make sure the ground beef and chorizo sausage are cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The frita is a popular Cuban street food that consists of a seasoned beef and chorizo patty served on a bun with shoestring potatoes, onions, and a spicy sauce. This recipe takes inspiration from the frita and turns it into a stuffed pepper dish.
Flavor profiles:
Savory, spicy, sweet, tangy
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a hearty lunch.
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Region: Cuban