Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained and rinsed
- 1 cup cooked white rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large baking dish
- Knife
- Cutting board
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a large baking dish.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the ground beef and cook until browned, about 10 minutes.
5. Add the cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper and stir to combine.
6. Add the black beans, corn, and cooked rice and stir to combine.
7. Remove the skillet from the heat and stir in the cheese, cilantro, and parsley.
8. Fill each bell pepper with the beef mixture.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes.
11. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 19g
Carbohydrates: 59g
Protein: 32g
Substitutions for Ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- White rice can be substituted with brown rice, quinoa, or farro.
- Cheddar cheese can be substituted with mozzarella, Monterey Jack, or pepper Jack cheese.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- Add 1/2 cup of diced tomatoes to the beef mixture.
- Add 1/2 cup of diced bell peppers to the beef mixture.
- Add 1/2 cup of diced jalapenos to the beef mixture.
- Top the peppers with a dollop of sour cream or guacamole.
Tips and Tricks:
- To make the peppers easier to stuff, cut a small slice off the bottom of each pepper so they can stand upright in the baking dish.
- To make the peppers extra flavorful, add 1/4 cup of your favorite salsa to the beef mixture.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a 350 degree F oven until warmed through.
Presentation Ideas:
- Serve the stuffed peppers with a dollop of sour cream or guacamole and a sprinkle of fresh cilantro.
- Serve the stuffed peppers with a side of tortilla chips or cornbread.
Garnishes:
- Fresh cilantro
- Sour cream
- Guacamole
Pairings:
- Refried beans
- Spanish rice
- Sautéed vegetables
Suggested Side Dishes:
- Refried beans
- Spanish rice
- Sautéed vegetables
- Tortilla chips
- Cornbread
Troubleshooting Advice:
- If the peppers are not cooked through after baking, cover the baking dish with foil and bake for an additional 10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165 degrees F.
Food History:
Rosquito Tonto Stuffed Peppers is a traditional Mexican dish that is often served as a main course. It is believed to have originated in the state of Jalisco, Mexico.
Flavor Profiles:
This dish has a savory flavor with a hint of smokiness from the smoked paprika. The black beans, corn, and rice add a subtle sweetness to the dish.
Serving Suggestions:
- Serve with a side of refried beans and Spanish rice.
- Serve with a side of sautéed vegetables.
- Serve with a side of tortilla chips or cornbread.
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