Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Olive oil, for cooking
Special equipment needed:
- Large pot
- Baking dish
- Knife
- Cutting board
- Mixing bowl
- Spoon
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, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
5. Add the onion and garlic to the skillet and cook until softened.
6. Stir in the cooked rice, diced tomatoes, tomato paste, smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
7. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
8. Stuff the bell peppers with the beef and rice mixture, packing it in tightly.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the filling is heated through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 318
Fat: 16g
Carbohydrates: 20g
Protein: 23g
Sodium: 261mg
Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Chopped fresh cilantro can be substituted for parsley.
- Feta cheese can be substituted for Parmesan cheese.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use different colors of bell peppers for a colorful presentation.
- Add black beans or corn to the filling for a Tex-Mex twist.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the flesh.
- Serve with a dollop of sour cream or guacamole on top for added flavor.
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 foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, sour cream, guacamole.
Pairings:
Spanish-style rice, roasted vegetables, crusty bread.
Suggested side dishes:
Spanish-style rice, roasted vegetables, crusty bread.
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
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:
Pimientos rellenos is a traditional Spanish dish that is typically served as a main course.
Flavor profiles:
Savory, smoky, slightly sweet.
Serving suggestions:
Serve hot with a side of Spanish-style rice and roasted vegetables.
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Region: Spanish