Mexican > Stuffed Pepper

Ristra-Style Stuffed Peppers Recipe

Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro

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.
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, cook the ground beef over medium heat until browned. Drain any excess fat.
5. Add the onion, garlic, cumin, chili powder, salt, and black pepper to the skillet. Cook for 2-3 minutes until the onion is translucent.
6. Add the diced tomatoes and tomato sauce to the skillet. Simmer for 5-7 minutes until the sauce has thickened.
7. Stir in the cooked rice and cilantro.
8. Stuff each pepper with the beef and rice mixture.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes.
10. Sprinkle the shredded cheese over the peppers and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
11. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 860mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 8g
Protein: 23g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
- Parsley or basil can be used instead of cilantro.

Variations:
- Add diced jalapeños or green chilies for extra spice.
- Use different colored bell peppers for a colorful presentation.
- Add a can of drained black beans or corn to the beef and rice mixture for added texture and flavor.

Tips and tricks:
- Make sure to blanch the peppers before stuffing to ensure they are cooked through.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the flesh.
- Make the beef and rice mixture ahead of time for an easy weeknight meal.

Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat 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 guacamole.

Garnishes:
Garnish with additional chopped cilantro or sliced jalapeños.

Pairings:
Serve with a side of Mexican rice or a simple green salad.

Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Corn on the cob

Troubleshooting advice:
- If the peppers are not cooked through after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the beef and rice mixture is too dry, add a splash of chicken broth or tomato juice.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Ristra-style stuffed peppers are a popular dish in Mexican cuisine. The name "ristra" refers to a string of chili peppers that are commonly used for decoration in Mexican homes.

Flavor profiles:
The beef and rice mixture is seasoned with cumin, chili powder, and garlic for a spicy and savory flavor. The melted cheddar cheese adds a creamy and tangy element to the dish.

Serving suggestions:
Serve the stuffed peppers with a dollop of sour cream or a squeeze of lime juice for added flavor.

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Taste: Savory, Tangy, Spicy, Herbal, Earthy