Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. of pejelagarto fillets, finely chopped
- 1 cup of cooked rice
- 1/2 cup of diced onion
- 1/2 cup of diced tomatoes
- 1/2 cup of diced bell pepper
- 1/4 cup of chopped cilantro
- 2 garlic cloves, minced
- 1 tsp. of cumin
- 1 tsp. of paprika
- Salt and pepper to taste
- 1/4 cup of olive oil
- 1/4 cup of water
Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon
- Aluminum foil
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. Place them in a baking dish.
3. In a mixing bowl, combine the pejelagarto fillets, cooked rice, onion, tomatoes, bell pepper, cilantro, garlic, cumin, paprika, salt, and pepper. Mix well.
4. Stuff the bell peppers with the pejelagarto mixture.
5. Drizzle the olive oil and water over the stuffed peppers.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 3g
Cholesterol: 60mg
Sodium: 200mg
Total carbohydrates: 22g
Dietary fiber: 4g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Pejelagarto fillets can be substituted with any white fish fillets.
- Cooked rice can be substituted with cooked quinoa or couscous.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add a can of black beans or corn to the filling for a Tex-Mex twist.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the filling ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper to create a flat surface.
- If the peppers start to brown too quickly, cover them with foil while baking.
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 or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or quinoa and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped tomatoes, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
- Black bean salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the filling is too dry, add a splash of water or chicken broth to moisten it.
- If the peppers are not cooking through, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the pejelagarto fillets are cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Pejelagarto is a type of freshwater fish found in Mexico and Central America. It is often used in traditional Mexican dishes, such as ceviche and tacos.
Flavor profiles:
The pejelagarto adds a mild, slightly sweet flavor to the filling, while the cumin and paprika add a smoky, earthy flavor.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Tangy, Spicy, Herbaceous, Smoky