Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked rice
- 1/2 cup mole sauce
- 1/2 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, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is soft.
4. Add the chili powder, cumin, salt, and black pepper to the pot and stir to combine.
5. Add the cooked rice and mole sauce to the pot and stir to combine.
6. Stuff the bell peppers with the beef and rice mixture and place them in a baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the stuffed peppers.
8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 315
Fat: 15g
Carbohydrates: 22g
Protein: 23g
Sodium: 490mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Any type of cheese can be substituted for the cheddar cheese.
Variations:
- Vegetarian: Substitute the ground beef with tofu or black beans.
- Spicy: Add diced jalapeño peppers to the beef and rice mixture.
- Gluten-free: Use gluten-free mole sauce and make sure the chili powder and cumin are gluten-free.
Tips and tricks:
- To make the bell peppers stand up straight in the baking dish, slice a thin layer off the bottom of each pepper.
- If the stuffed peppers are browning too quickly, cover them with foil during the last 10-15 minutes of baking.
- 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 lettuce or with a side of guacamole.
Garnishes:
Garnish the stuffed peppers with chopped cilantro or green onions.
Pairings:
Serve the stuffed peppers with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the stuffed peppers are not cooking evenly, rotate the baking dish halfway through baking.
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Mole sauce is a traditional Mexican sauce made with a blend of spices, chiles, and chocolate. It is often used in Mexican cuisine to add depth and richness to dishes.
Flavor profiles:
The stuffed peppers have a savory and slightly spicy flavor from the beef and rice mixture, which is balanced by the sweetness of the bell peppers and the richness of the mole sauce.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Mexican