Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. suadero beef, cooked and shredded
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large mixing bowl, combine the cooked suadero beef, cooked rice, black beans, corn, onion, tomatoes, cheddar cheese, cilantro, olive oil, salt, and pepper. Mix well.
4. Stuff each bell pepper with the suadero mixture and place them in a large baking dish.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is heated through.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Total fat: 14g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 470mg
Total carbohydrates: 35g
Dietary fiber: 8g
Sugar: 9g
Protein: 22g
Substitutions for ingredients:
- Ground beef or shredded chicken can be used instead of suadero beef.
- Brown rice or quinoa can be used instead of white rice.
- Pinto beans or kidney beans can be used instead of black beans.
- Any type of cheese can be used instead of cheddar cheese.
Variations:
- Add diced jalapeños for a spicy kick.
- Top the stuffed peppers with salsa or guacamole before serving.
- Use poblano peppers instead of bell peppers for a smoky flavor.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Cook the suadero beef in advance to save time.
- Use a spoon to stuff the peppers to avoid tearing them.
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 lettuce or with a side of avocado slices.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of Mexican rice or a simple salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken broth or tomato sauce.
Food safety advice:
Make sure to cook the suadero beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Suadero is a traditional Mexican beef cut that comes from the lower part of the belly. It is known for its rich flavor and tender texture.
Flavor profiles:
The suadero beef adds a savory and slightly sweet flavor to the dish, while the bell peppers add a fresh and slightly sweet taste.
Serving suggestions:
Serve the stuffed peppers with a side of Mexican rice and a refreshing agua fresca.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican