Ingredients with Measurements:
- 6 bell peppers, any color
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup Queso Urbasa cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup tomato, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream
Special equipment needed:
- Large baking dish
- Aluminum foil
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 skillet, cook the ground beef over medium heat until browned.
4. Add the onion, tomato, garlic, chili powder, cumin, salt, and pepper to the skillet and cook for 5 minutes.
5. Stir in the cooked rice and Queso Urbasa cheese.
6. Stuff the bell peppers with the beef and rice mixture.
7. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
8. Bake for 30-35 minutes or until the peppers are tender.
9. Remove the foil and sprinkle the chopped cilantro over the peppers.
10. Serve with a dollop of sour cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 21g
Protein: 24g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of cheese can be used instead of Queso Urbasa cheese.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add black beans or corn to the beef and rice mixture for a Tex-Mex twist.
- Use poblano peppers instead of bell peppers for a spicier flavor.
- Top the stuffed peppers with salsa or guacamole for extra flavor.
Tips and tricks:
- Make sure to choose bell peppers that are large enough to stuff.
- If the peppers won't stand up on their own, 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 heat in the 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 colorful and healthy presentation.
Garnishes:
Chopped cilantro and a dollop of sour cream make great garnishes for this dish.
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, green salad, or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender after 35 minutes of 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:
This dish has a savory and slightly spicy flavor from the beef and rice mixture, with a creamy and tangy flavor from the Queso Urbasa cheese and sour cream.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish