Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. machaca (dried shredded beef)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
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 machaca, onion, and garlic over medium heat until the beef is browned and the onion is tender.
4. Add the cooked rice, diced tomatoes, chili powder, cumin, salt, and black pepper to the pot. Stir well to combine.
5. Simmer for 10-15 minutes, stirring occasionally, until the mixture is heated through.
6. Remove the pot from the heat and stir in the chopped cilantro.
7. Stuff the bell peppers with the machaca mixture and place them in a baking dish.
8. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
9. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 11g
Carbohydrates: 32g
Protein: 32g
Sodium: 1050mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be used instead of machaca.
- Brown rice can be used instead of white rice.
- Pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add chopped jalapeños or green chilies for extra spice.
- Use different colored bell peppers for a colorful presentation.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- To make the machaca more tender, soak it in water overnight before cooking.
- If the peppers are not standing up straight in the baking dish, slice a small piece off the bottom to create a flat surface.
- Leftover machaca mixture can be used as a filling for tacos or burritos.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of salsa.
Garnishes:
Garnish with additional chopped cilantro or shredded cheese.
Pairings:
Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the machaca mixture is too dry, add a splash of beef broth or water to moisten it.
Food safety advice:
- Make sure the machaca 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:
Machaca is a traditional Mexican dish made from dried, shredded beef. It was originally created as a way to preserve meat in the days before refrigeration.
Flavor profiles:
The machaca stuffed peppers are savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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Region: Mexican