Queso Blanco Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup queso blanco, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salsa

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, boil the bell peppers for 5 minutes until slightly softened. Drain and set aside.
4. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned.
5. Add the onion, garlic, chili powder, cumin, paprika, salt, and black pepper. Cook until the onion is translucent.
6. Add the cooked rice, queso blanco, and cilantro to the skillet. Stir until well combined.
7. Stuff the bell peppers with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and spoon salsa over each pepper.
9. Bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
10. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 435
Fat: 23g
Carbohydrates: 26g
Protein: 30g
Sodium: 800mg
Sugar: 7g

Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Monterey Jack cheese can be substituted for queso blanco.
- Brown rice or quinoa can be substituted for white rice.

Variations:
- Add diced tomatoes or corn to the beef and rice mixture.
- Use poblano peppers instead of bell peppers for a spicier dish.
- Top with avocado or sour cream before serving.

Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the peppers.
- Make sure the beef is fully cooked before stuffing the peppers.
- Use a sharp knife to cut the tops off the peppers.

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 lettuce or with a side of guacamole.

Garnishes:
Garnish with chopped cilantro or sliced jalapeños.

Pairings:
Serve with a side of black beans or a Mexican-style salad.

Suggested side dishes:
- Mexican-style rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the peppers are not soft enough after boiling, bake them for an additional 10-15 minutes.
- If the cheese is not melted enough, broil the stuffed peppers for 1-2 minutes.

Food safety advice:
Make sure the ground beef is fully cooked to an internal temperature of 160°F.

Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of queso blanco in this recipe adds a Mexican twist to the classic dish.

Flavor profiles:
The combination of beef, rice, and queso blanco creates a savory and cheesy flavor with a hint of spice from the chili powder and cumin.

Serving suggestions:
Serve the stuffed peppers as a main dish for a family dinner or as a party appetizer.

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Region: Mexican

Taste: Savory, Cheesy, Spicy, Tangy, Herby