Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup Queso Ribaforada cheese, shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup tomato sauce
- 1/4 cup water
Special equipment needed:
- Large pot
- Baking dish
- 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.
3. In a large pot of boiling water, blanch the peppers for 5 minutes. Remove and set aside.
4. In a large skillet, cook the ground beef over medium heat until browned.
5. Add the onion and garlic and cook until softened.
6. Add the cooked rice, Queso Ribaforada cheese, cumin, chili powder, salt, pepper, and cilantro. Mix well.
7. Stuff the mixture into the blanched peppers and place them in a baking dish.
8. In a small bowl, mix together the tomato sauce and water. Pour over the stuffed 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: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 365
Fat: 18g
Carbohydrates: 23g
Protein: 27g
Sodium: 470mg
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Any type of shredded cheese can be used instead of Queso Ribaforada cheese.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add diced tomatoes or corn to the stuffing mixture.
- Top the stuffed peppers with additional cheese before baking.
- Use poblano peppers instead of bell peppers for a spicier dish.
Tips and tricks:
- Make sure to blanch the peppers before stuffing to ensure they are tender.
- Use a spoon to carefully remove the seeds and membranes from the peppers.
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom to create a flat surface.
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 at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of guacamole.
Garnishes:
Top with fresh cilantro or sliced jalapeños.
Pairings:
Serve with a side of black beans or a Mexican-style salad.
Suggested side dishes:
- Black beans
- Mexican-style salad
- Corn on the cob
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the stuffing mixture is too dry, add a splash of water or tomato sauce.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Queso Ribaforada is a Spanish cheese made from sheep's milk. It is named after the town of Ribaforada in the Navarra region of Spain.
Flavor profiles:
The Queso Ribaforada cheese adds a creamy and slightly tangy flavor to the stuffed peppers, while the cumin and chili powder give it a spicy kick.
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
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Region: Spanish