Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Baking dish
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, cook the ground beef over medium heat until browned.
4. Add the onion and garlic to the pot and cook until softened.
5. Stir in the cooked rice, paprika, cumin, salt, and black pepper.
6. Add the tomato paste and water to the pot and stir until well combined.
7. Stir in the raisins, pine nuts, and parsley.
8. Stuff the mixture into the bell peppers and place them in a baking dish.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6
Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 28g
- Protein: 20g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Pine nuts can be substituted with chopped almonds or walnuts.
- Raisins can be substituted with chopped dried apricots or dates.
Variations:
- Vegetarian: Substitute the ground beef with cooked lentils or quinoa.
- Spicy: Add 1/2 tsp cayenne pepper to the filling mixture.
- Cheesy: Top the stuffed peppers with shredded cheddar cheese before baking.
Tips and tricks:
- To prevent the peppers from tipping over in the baking dish, slice a small piece off the bottom of each pepper to create a flat surface.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a filling for tacos or burritos.
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 the stuffed peppers on a bed of rice or quinoa.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice or quinoa
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the filling is too dry, add a little more water or tomato paste to the mixture.
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Turkish, and Eastern European cuisine.
Flavor profiles:
- The Haminado Stuffed Peppers have a savory and slightly sweet flavor from the ground beef, tomato paste, raisins, and pine nuts.
Serving suggestions:
- Serve the Haminado Stuffed Peppers as a main dish for dinner or lunch.
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