Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped lechuguilla (or substitute with spinach)
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, bring water to a boil and blanch the bell peppers for 5 minutes. Drain and set aside.
4. In a skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
5. Add the onion, lechuguilla, tomato sauce, salt, black pepper, garlic powder, paprika, cumin, and chili powder to the skillet. Cook for 5 minutes or until the vegetables are tender.
6. Stir in the cooked rice and shredded cheddar cheese.
7. Stuff the bell peppers with the beef and rice mixture and place them in a baking dish.
8. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 23g
Protein: 21g
Sodium: 590mg
Substitutions for ingredients:
Lechuguilla can be substituted with spinach.
Variations:
- Use ground turkey or chicken instead of beef.
- Add diced tomatoes or corn to the stuffing mixture.
- Top the stuffed peppers with additional cheese or breadcrumbs before baking.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- To prevent the peppers from tipping over in the baking dish, cut a small slice off the bottom to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and continue baking until tender.
- If the stuffing mixture is too dry, add a splash of tomato sauce or water.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Lechuguilla is a type of agave plant that is native to Mexico and used in traditional cuisine.
Flavor profiles:
Savory, slightly spicy, cheesy.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner.
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Region: Mexican