Queso Pañoleta Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeded
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup queso pañoleta cheese, crumbled
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp olive oil

Special equipment needed:
- Baking dish
- Mixing bowl
- Skillet

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
3. Add onion, garlic, cumin, chili powder, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in cooked rice, diced tomatoes, cheddar cheese, and queso pañoleta cheese.
5. Stuff each bell pepper with the beef and rice mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30 minutes.
8. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.
9. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 22g
Protein: 27g
Sodium: 390mg
Sugar: 6g

Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Any type of cheese can be used in place of queso pañoleta cheese.

Variations:
- Add black beans or corn to the beef and rice mixture for added texture and flavor.
- Use poblano peppers instead of bell peppers for a spicier dish.

Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Leftover filling can be stored in the fridge for up to 3 days and used as a taco or burrito filling.

Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the fridge 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 platter with a sprinkle of chopped cilantro on top.

Garnishes:
Chopped cilantro, diced avocado, or a dollop of sour cream can be used as garnishes.

Pairings:
Serve with a side of Mexican rice or a simple green salad.

Suggested side dishes:
Mexican rice, black beans, or a green salad.

Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the fridge within 2 hours of cooking.

Food history:
Queso pañoleta is a type of cheese traditionally made in Mexico. It is a soft, crumbly cheese that is often used in dishes like quesadillas and stuffed peppers.

Flavor profiles:
The stuffed peppers have a savory and slightly spicy flavor from the beef, rice, and spices. The queso pañoleta cheese adds a creamy and slightly tangy flavor.

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

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Taste: Savory, Cheesy, Spicy, Tangy, Smoky