Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1/2 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup canned black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Queso Telita cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Baking dish
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.
3. In a large pot of boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through.
5. Add the cooked rice, diced onion, diced tomato, black beans, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes until the vegetables are tender.
6. Remove the skillet from the heat and stir in the shredded Queso Telita cheese and chopped cilantro.
7. Stuff the bell peppers with the beef and cheese mixture.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 17g
- Carbohydrates: 23g
- Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Queso Telita cheese can be substituted with any shredded cheese of your choice.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Use quinoa instead of rice for a healthier option.
- Add a can of diced green chilies for extra flavor.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Make sure to blanch the bell peppers before stuffing to ensure they are tender.
- Top with additional shredded cheese before baking for extra cheesiness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
- Top with chopped fresh cilantro or diced avocado.
Pairings:
- Serve with a side of Mexican rice or corn on the cob.
Suggested side dishes:
- Mexican rice
- Corn on the cob
- Side salad
Troubleshooting advice:
- If the peppers are not tender enough after baking, cover with foil and bake for an additional 10-15 minutes.
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:
- Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- The Queso Telita cheese adds a creamy and slightly tangy flavor to the dish, while the chili powder and cumin add a smoky and spicy flavor.
Serving suggestions:
- Serve with a side of Mexican rice and a margarita for a complete Mexican-inspired meal.
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Region: Mexican