Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of grated Queso de la Siberia Extremeña cheese
- 1/2 cup of cooked rice
- 1/2 cup of cooked ground beef
- 1/2 cup of diced onion
- 1/2 cup of diced tomato
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cooked rice, ground beef, onion, tomato, parsley, and Queso de la Siberia Extremeña cheese. Mix well.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Drizzle the olive oil over the stuffed peppers and season with salt and pepper.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- Queso de la Siberia Extremeña cheese can be substituted with any other type of cheese that melts well.
- Ground beef can be substituted with ground turkey or chicken.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add chopped jalapeños or chili powder for a spicy kick.
- Use different colored bell peppers for a colorful presentation.
- Add black beans or corn to the stuffing mixture for added texture and flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the mixture into the peppers to avoid making a mess.
- If the cheese is not melted enough, broil the peppers for a few minutes until the cheese is golden brown.
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 baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature or broil the peppers for a few minutes.
- If the peppers are not tender, bake them for a few more minutes until they are soft.
Food safety advice:
- Make sure to cook the ground beef thoroughly to prevent foodborne illness.
- Store leftover stuffed peppers in the refrigerator and consume within 3 days.
Food history:
Queso de la Siberia Extremeña is a Spanish cheese made from sheep's milk. It is named after the Siberia region of Extremadura, Spain.
Flavor profiles:
The Queso de la Siberia Extremeña cheese has a nutty and slightly tangy flavor that pairs well with the sweet and savory flavors of the stuffed peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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