Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Mixing bowl
- 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 pot of boiling water, blanch the bell peppers for 3-5 minutes until slightly softened. Drain and set aside.
4. In a mixing bowl, combine the ground beef, cooked rice, black beans, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Mix well.
5. Stuff each bell pepper with the beef and rice mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil.
7. Bake for 30 minutes.
8. Remove the foil and sprinkle the shredded cheddar cheese on top of each pepper.
9. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 387
Fat: 18g
Carbohydrates: 27g
Protein: 28g
Sodium: 394mg
Sugar: 6g
Fiber: 7g
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.
- Pinto beans or kidney beans can be used instead of black beans.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add chopped jalapeños or green chilies for extra spice.
- Use different colors of bell peppers for a colorful presentation.
- Top with salsa or sour cream for added flavor.
Tips and tricks:
- Make sure to pack the beef and rice mixture tightly into the bell peppers to prevent them from falling apart.
- If the bell peppers are not standing up straight in the baking dish, slice a thin layer off the bottom to create a flat surface.
- 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:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a side of salsa and tortilla chips.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Spanish rice
- Corn on the cob
- Grilled vegetables
Suggested side dishes:
- Black bean salad
- Guacamole and chips
- Roasted sweet potatoes
Troubleshooting advice:
- If the bell peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the cheese is not melting, place the stuffed peppers under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vaciarin-Style Stuffed Peppers are a traditional Mexican dish that originated in the state of Chihuahua. The dish is named after the Vaciarin family, who are known for their delicious stuffed peppers.
Flavor profiles:
Savory, slightly spicy, cheesy
Serving suggestions:
Serve the stuffed peppers hot with a side of Spanish rice and a cold beer.
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Region: Spanish