Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup Manteca (lard)
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup beef broth
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 of boiling water, blanch the peppers for 2-3 minutes until slightly softened. Remove from water and set aside.
4. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
5. Add the cooked rice, chopped onion, minced garlic, grated Parmesan cheese, chopped fresh parsley, chopped fresh basil, chopped fresh oregano, and Manteca to the skillet. Mix well.
6. Season with salt and pepper to taste.
7. Stuff each bell pepper with the beef and rice mixture.
8. In a baking dish, mix together the tomato sauce and beef broth. Place the stuffed peppers in the baking dish.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 23g
Protein: 26g
Sodium: 610mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Manteca can be substituted with butter or vegetable oil.
Variations:
- Add diced tomatoes or corn to the beef and rice mixture.
- Use different types of cheese such as cheddar or mozzarella.
- Add a spicy kick by adding diced jalapenos or red pepper flakes.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- To prevent the stuffed peppers from falling over, cut a small slice off the bottom of each pepper to create a flat surface.
- If the peppers are too large, cut them in half and stuff each half.
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 baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender enough, cover 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 prevent foodborne illness.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish explorers.
Flavor profiles:
The Manteca in this recipe adds a rich and savory flavor to the beef and rice mixture, while the fresh herbs add a fresh and fragrant taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Spicy, Herbaceous, Smoky