Ingredients with Measurements:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked rice
- 1 cup shredded queso panela cheese
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Baking dish
- Aluminum foil
- Large skillet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook until softened.
4. Add ground beef to the skillet and cook until browned. Drain any excess fat.
5. Add cumin, chili powder, salt, and black pepper to the skillet and stir to combine.
6. Add cooked rice to the skillet and stir to combine.
7. Add shredded queso panela cheese and cilantro to the skillet and stir to combine.
8. Spoon the beef and cheese mixture into the bell peppers.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 435
Fat: 27g
Carbohydrates: 16g
Protein: 31g
Sodium: 764mg
Sugar: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of shredded cheese can be used instead of queso panela cheese.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add diced tomatoes or corn to the beef and cheese mixture for added flavor and texture.
- Use mini bell peppers instead of large bell peppers for a fun appetizer or snack.
- Top the stuffed peppers with avocado or sour cream before serving.
Tips and Tricks:
- Make sure to choose bell peppers that are firm and have a flat bottom so they can stand up in the baking dish.
- If the peppers are not standing up straight, slice a small piece off the bottom to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
Garnish with chopped fresh cilantro or green onions before serving.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side of black beans or roasted vegetables.
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes until the cheese is melted and bubbly.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food History:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish colonizers.
Flavor Profiles:
The dish has a savory and slightly spicy flavor from the ground beef, cumin, and chili powder. The queso panela cheese adds a creamy and slightly tangy flavor to the dish.
Serving Suggestions:
Serve the stuffed peppers as a main dish for dinner or as an appetizer for a party.
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Region: Mexican