Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced tomatoes
- 1/2 cup Tamazula hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Baking dish
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.
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, brown the ground beef over medium heat until no longer pink. Drain any excess fat.
5. Add the onion, celery, and carrots to the skillet and cook until softened, about 5 minutes.
6. Add the diced tomatoes, Tamazula hot sauce, garlic powder, salt, and black pepper to the skillet and stir to combine.
7. Add the cooked rice to the skillet and stir to combine.
8. Stuff the bell peppers with the beef and rice mixture and place them in a baking dish.
9. Sprinkle shredded cheddar cheese on top of each pepper.
10. Bake in the preheated oven for 25-30 minutes until the cheese is melted and the peppers are tender.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 22g
Protein: 22g
Sodium: 870mg
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.
- Any type of hot sauce can be used instead of Tamazula hot sauce.
Variations:
- Add diced jalapenos or green chilies for extra heat.
- Top with sliced avocado or sour cream before serving.
- Use different types of cheese, such as pepper jack or mozzarella.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the flesh.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
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 stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Garnish with chopped fresh cilantro or green onions.
Pairings:
Serve with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not tender enough, bake them for an additional 5-10 minutes.
- If the filling is too dry, add a splash of chicken broth or tomato sauce.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food history:
Tamazula hot sauce is a popular Mexican hot sauce made from chile peppers, vinegar, and spices.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve Tamazula-stuffed peppers as a main dish for dinner or lunch.
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Region: Mexican