Ingredients with Measurements:
- 4 large bell peppers (any color)
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup queso de puerco (Mexican pork cheese)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
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.
3. In a large pot of boiling water, blanch the peppers for 3-4 minutes until slightly softened. Drain and set aside.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the ground pork and cook until browned, breaking it up with a wooden spoon.
6. Add the onion and garlic and cook until softened.
7. Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
8. Add the cooked rice, queso de puerco, cilantro, and scallions. Stir until well combined.
9. Stuff the bell peppers with the pork and rice mixture.
10. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 28g
Protein: 28g
Sodium: 670mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Any type of cheese can be used instead of queso de puerco.
- Brown rice or quinoa can be used instead of white rice.
Variations:
- Add diced tomatoes or corn to the filling.
- Top the stuffed peppers with shredded 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.
- Mix the filling well to ensure all ingredients are evenly distributed.
Storage Instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of avocado salsa.
Garnishes:
Garnish with additional chopped cilantro or scallions.
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 enough, blanch them for an additional minute or two.
- If the filling is too dry, add a splash of chicken broth or tomato sauce.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Queso de puerco is a traditional Mexican cheese made from pork milk. It is commonly used in dishes such as enchiladas and chiles rellenos.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the ground pork and spices. The queso de puerco adds a creamy and slightly tangy flavor to the filling.
Serving Suggestions:
Serve the stuffed peppers as a main dish for a family dinner or as a party appetizer.
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Region: Mexican