Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup Queso de Sahún cheese, shredded
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup tomato sauce
- 1/4 cup water
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. Set aside.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add ground beef and cook until browned.
5. Add cooked rice, Queso de Sahún cheese, salt, black pepper, cumin, chili powder, paprika, and cayenne pepper. Mix well.
6. Add tomato sauce and water. Stir until well combined.
7. Stuff each bell pepper with the beef and rice mixture.
8. Place the stuffed peppers in a baking dish and cover with foil.
9. Bake for 30 minutes.
10. Remove foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 20g
Protein: 24g
Sodium: 680mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Queso de Sahún cheese can be substituted with any other type of shredded cheese.
- Cooked rice can be substituted with quinoa or couscous.
Variations:
- Add chopped jalapeños for a spicier version.
- Use different colored bell peppers for a more colorful dish.
- Top with salsa and sour cream for added flavor.
Tips and tricks:
- To make the peppers stand upright, slice off a small portion of the bottom of each pepper.
- Use a spoon to carefully remove the seeds and membranes from the inside of the peppers.
- Make sure to fully cook the ground beef before stuffing the peppers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted vegetables or a baked sweet potato.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
Make sure to fully cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Queso de Sahún is a type of cheese from the Sahún Valley in Spain. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The stuffed peppers have a savory, slightly spicy flavor from the beef and spices, and a creamy, cheesy flavor from the Queso de Sahún cheese.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Spanish