Ingredients with Measurements:
- 6 large bell peppers, tops removed and seeds removed
- 1 lb. ground beef
- 1 cup cooked white rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1 cup tomato sauce
- 1 cup beef broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green olives
- 1/4 cup raisins
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the bell peppers for 5 minutes. Remove from the pot and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, paprika, cumin, oregano, salt, and pepper. Mix well.
4. Stuff the bell peppers with the beef mixture and place them in a baking dish.
5. In a separate bowl, mix together the tomato sauce and beef broth. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the beef is cooked through.
8. In a small bowl, mix together the parsley, cilantro, green olives, and raisins. Sprinkle the mixture over the stuffed peppers.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 330
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 60mg
- Sodium: 570mg
- Total carbohydrates: 28g
- Dietary fiber: 4g
- Sugars: 12g
- Protein: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- White rice can be substituted with brown rice or quinoa.
- Green olives can be substituted with black olives.
Variations:
- Add diced tomatoes or corn to the beef mixture for added flavor and texture.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to blanch the bell peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds from the bell peppers.
- If the beef mixture is too dry, add a little bit of beef broth or water.
Storage instructions:
- Store leftover stuffed peppers 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 preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of rice or quinoa.
- Garnish with fresh herbs or chopped green onions.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Chopped green onions
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the beef mixture is too wet, add more cooked rice or breadcrumbs to absorb the excess moisture.
- If the stuffed peppers are not tender enough, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the beef mixture to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
- Tandil is a city in Argentina known for its traditional cuisine, including stuffed peppers.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve the stuffed peppers with a dollop of sour cream or Greek yogurt on top.
Related Categories
Cooking Method: N/A
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Region: Argentinian
Taste: Savory, Tangy, Spicy, Herbaceous, Smoky