Ingredients with Measurements:
- 6 bell peppers, tops removed and seeds removed
- 1 lb ground beef
- 1/2 lb chorizo sausage, casing removed
- 1/2 lb ham, diced
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1/2 cup diced yellow pepper
- 1/2 cup diced tomato
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef and chorizo sausage over medium heat until browned. Drain any excess fat.
3. Add the diced ham, onion, green pepper, red pepper, yellow pepper, and tomato to the skillet. Cook until the vegetables are tender.
4. Stir in the tomato sauce, beef broth, cumin, paprika, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes.
5. Stir in the cooked rice and 1/2 cup of shredded cheddar cheese.
6. Stuff the bell peppers with the meat and rice mixture. Place the stuffed peppers in a baking dish.
7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the stuffed peppers.
8. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 479
Fat: 28g
Carbohydrates: 24g
Protein: 33g
Sodium: 1028mg
Sugar: 9g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of sausage can be used instead of chorizo.
- Any type of cheese can be used instead of cheddar.
Variations:
- Add diced jalapeno peppers for a spicy kick.
- Use quinoa instead of rice for a gluten-free option.
- Add black beans or corn to the meat and rice mixture for extra flavor.
Tips and tricks:
- Make sure to remove the tops and seeds from the bell peppers before stuffing them.
- Use a spoon to carefully stuff the peppers without tearing the sides.
- Cover the baking dish with foil to prevent the cheese from burning.
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 salad for a colorful and nutritious meal.
Garnishes:
Garnish with fresh cilantro or chopped green onions for added flavor.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Tripleta is a popular Puerto Rican sandwich made with three types of meat, typically beef, ham, and chorizo.
Flavor profiles:
This recipe has a savory and slightly spicy flavor profile, with a combination of beef, chorizo, ham, and peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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