Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked rice
- 1/2 cup Queso de Tronchón cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup tomato sauce
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
- Knife
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. Place the peppers in a large pot of boiling water and cook for 5 minutes. Remove the peppers from the water and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, about 10 minutes.
4. Add the cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
5. Add the cooked rice, Queso de Tronchón cheese, parsley, cilantro, and tomato sauce to the skillet. Stir to combine.
6. Stuff the bell peppers with the beef and rice mixture. Place the stuffed peppers in a baking dish.
7. Bake the stuffed peppers for 30-35 minutes, or until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 20g
Protein: 23g
Sodium: 580mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of cheese can be substituted for the Queso de Tronchón cheese.
- Brown rice or quinoa can be substituted for the white rice.
Variations:
- Add diced tomatoes or corn to the beef and rice mixture.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the peppers.
- Be sure to cook the beef until it is browned and the onion is soft.
- Use a baking dish that is just large enough to hold the stuffed peppers.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add more tomato sauce or a splash of water.
Food safety advice:
Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Queso de Tronchón is a Spanish cheese that is made from cow's milk. It is named after the town of Tronchón in the province of Teruel.
Flavor profiles:
The Queso de Tronchón cheese adds a rich and creamy flavor to the beef and rice mixture.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Cheesy, Spicy, Herbaceous