Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 pound flank steak
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green olives
- 1/4 cup raisins
- 1/4 cup beef broth
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water and cook for 5 minutes. Drain and set aside.
3. In the same pot, heat the olive oil over medium-high heat. Add the flank steak and cook until browned on all sides, about 5 minutes. Remove the steak from the pot and set aside.
4. Add the onion, green bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
5. Add the diced tomatoes, tomato paste, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine.
6. Return the flank steak to the pot and add the beef broth. Bring to a simmer, cover, and cook for 2 hours or until the steak is tender and can be easily shredded.
7. Remove the steak from the pot and shred it with two forks. Return the shredded steak to the pot and add the cilantro, green olives, and raisins. Stir to combine.
8. Stuff each bell pepper with the ropa vieja mixture and place them in a baking dish.
9. Bake for 20-25 minutes or until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 11g
Carbohydrates: 35g
Protein: 36g
Sodium: 680mg
Sugar: 20g
Fiber: 6g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Green olives can be substituted with black olives or capers.
- Raisins can be substituted with dried cranberries or currants.
Variations:
- Use different colored bell peppers for a colorful presentation.
- Add cooked rice or quinoa to the filling for a heartier meal.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make shredding the flank steak easier, let it cool slightly before shredding.
- Use a spoon to remove the seeds and membranes from the bell peppers to avoid damaging the pepper.
- Make the ropa vieja filling ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftovers 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 rice or quinoa for a complete meal.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled vegetables
Troubleshooting advice:
- If the bell peppers are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add more beef broth or diced tomatoes.
Food safety advice:
- Make sure the internal temperature of the stuffed peppers reaches 165°F before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ropa vieja is a traditional Cuban dish that translates to "old clothes" in Spanish. It is made with shredded beef, onions, peppers, and tomatoes.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the beef, tomatoes, and raisins. The cumin and smoked paprika add a smoky and earthy flavor, while the cilantro and green olives add a fresh and tangy flavor.
Serving suggestions:
Serve the stuffed peppers with a side of rice or quinoa and a salad for a complete meal.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Spicy, Herbaceous, Meaty