Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked white rice
- 1 cup Queso de Fuente Palmera cheese, shredded
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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. Set aside.
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 mixing bowl, combine the ground beef, cooked rice, Queso de Fuente Palmera cheese, onion, garlic, cumin, chili powder, salt, and pepper. Mix well.
5. Heat the olive oil in a skillet over medium-high heat. Add the beef mixture and cook until browned, breaking up any large chunks with a wooden spoon.
6. Stuff each bell pepper with the beef mixture and place in a baking dish.
7. Bake for 30-35 minutes until the peppers are tender and the filling is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 365
Fat: 19g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef.
- Any type of shredded cheese can be used instead of Queso de Fuente Palmera.
Variations:
- Add diced tomatoes or corn to the beef mixture for extra flavor.
- Use different types of peppers, such as poblano or Anaheim, for a different taste.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the flesh.
- Top the stuffed peppers with extra cheese before baking for a cheesy crust.
Storage instructions:
Store any 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 of guacamole.
Garnishes:
Top with chopped cilantro or green onions for added flavor.
Pairings:
Serve with a side of Mexican rice or black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the peppers are not tender enough, blanch them for a few more minutes before stuffing.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Queso de Fuente Palmera is a Spanish cheese made from sheep's milk. It is named after the town of Fuente Palmera in the province of Cordoba.
Flavor profiles:
The stuffed peppers have a savory and slightly spicy flavor from the beef mixture and the Queso de Fuente Palmera cheese.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a party appetizer.
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Region: Spanish