Ingredients with Measurements:
- 6 large bell peppers, tops cut off and seeds removed
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup chopped fresh Mexican pepperleaf
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large pot for boiling peppers
- Skillet for cooking beef mixture
- Baking dish for baking stuffed peppers
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the peppers and cook for 5 minutes. Remove from water and set aside.
3. In a skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened.
5. Add the cumin, chili powder, smoked paprika, salt, and black pepper to the skillet and stir to combine.
6. Add the tomato sauce and water to the skillet and stir to combine. Bring to a simmer and cook for 5 minutes.
7. Remove the skillet from the heat and stir in the cooked rice, chopped Mexican pepperleaf, and chopped cilantro.
8. Stuff the peppers with the beef mixture and place them in a baking dish.
9. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 21g
Protein: 28g
Sodium: 750mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- White or brown rice can be used instead of Mexican rice.
- Any type of cheese can be used instead of cheddar cheese.
Variations:
- Add diced tomatoes or corn to the beef mixture for added flavor.
- Use poblano peppers instead of bell peppers for a spicier dish.
- Top the stuffed peppers with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to avoid a bitter taste.
- Use a spoon to stuff the peppers to avoid tearing the delicate flesh.
- If the peppers won't stand up straight in the baking dish, slice a small piece off the bottom to create a flat surface.
Storage instructions:
Leftover stuffed peppers can be stored 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 Mexican rice and garnish with chopped cilantro and a lime wedge.
Garnishes:
Chopped cilantro, lime wedges, sour cream, or guacamole.
Pairings:
Serve with a side of black beans or a fresh green salad.
Suggested side dishes:
Mexican rice, black beans, or a green salad.
Troubleshooting advice:
If the peppers are not cooked enough, place them back in the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
Food history:
Stuffed peppers have been a popular dish in Mexican cuisine for centuries. The addition of Mexican pepperleaf adds a unique flavor to this classic dish.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the stuffed peppers hot with a side of Mexican rice and a green salad.
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Region: Mexican