Pimientos rellenos
ingredientes
6 pimientos, cualquier color. (Pepper, any color)
4 cucharadas de aceite de oliva y más para rociar (4 spn olive oil)
8 onzas de carne molida (8oz ground beef)
Sal y pimienta negra recién molida. (salt and pepper)
1 cebolla, finamente picada (thin sliced onion)
2 dientes de ajo, picados (2 garlic cloves)
4 tomates roma, sembrados y picados finamente. (4 tomatoes)
Hojuelas de pimiento rojo, según sea necesario ( red pepper flakes)
1 taza de arroz (1 cup rice)
1 1/2 tazas de pimienta rallada queso Jack (1 1/2 cup cheese)
Direcciones:
Precaliente el horno a 350 grados F.
Cortar las puntas de los pimientos. Retire y deseche los tallos, luego pique finamente las partes superiores; dejar de lado. Saque las semillas y la mayor cantidad de membrana que pueda. Coloque los pimientos cortados en un molde para hornear lo suficientemente grande como para mantenerlos en posición vertical.
Caliente 2 cucharadas de aceite de oliva en una sartén grande a fuego medio-alto. Agregue la carne molida, sazone con sal y pimienta y cocine, rompiendo los grumos, hasta que la carne esté bien cocida y comience a dorarse, de 8 a 10 minutos. Retire a un plato forrado con una servilleta para deshacerse de la grasa.
Limpie la sartén y agregue las 2 cucharadas restantes de aceite de oliva. Agregue las cebollas y los pimientos picados y cocine hasta que empiecen a ablandarse, de 3 a 4 minutos. Agregue el ajo y cocine por otro minuto. Agregue los tomates y sazone con sal y una pizca de hojuelas de pimiento rojo. Cocine hasta que todo esté caliente, luego agregue la carne y el arroz. Prueba y ajusta el sazón. Revuelva en 1 taza de queso.
Rellene los pimientos con la mezcla de arroz y cúbralos con un poco de la 1/2 taza de queso restante. Vierta una pequeña cantidad de agua en el fondo de la fuente para hornear y rocíe los pimientos con un poco de aceite de oliva. Cubra con papel aluminio y hornee por 30 minutos. Destape y hornee hasta que los pimientos estén suaves y el queso se derrita y se dore ligeramente, otros 15 a 20 minutos.
Directions:
Preheat the oven to 350 degrees F.
Cut the tips of the peppers. Remove and discard stems, then finely chop upper parts; set aside. Remove the seeds and as much membrane as possible. Place cut peppers in a baking pan large enough to keep them upright.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat, season with salt and pepper and cook, breaking the lumps, until the meat is well cooked and begins to brown, 8 to 10 minutes. Remove to a dish lined with a napkin to get rid of the grease.
Clean the pan and add the remaining 2 tablespoons of olive oil. Add the onions and chopped peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic and cook for another minute. Add the tomatoes and season with salt and a pinch of red pepper flakes. Cook until everything is hot, then add the meat and rice. Test and adjust the seasoning. Stir in 1 cup of cheese. Fill the peppers with the rice mixture and cover with a little of the remaining 1/2 cup of cheese. Pour a small amount of water on the bottom of the baking dish and sprinkle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese melts and browns lightly, another 15 to 20 minutes.
Directions:
Preheat the oven to 350 degrees F.
Cut the tips of the peppers. Remove and discard stems, then finely chop upper parts; set aside. Remove the seeds and as much membrane as possible. Place cut peppers in a baking pan large enough to keep them upright.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meat, season with salt and pepper and cook, breaking the lumps, until the meat is well cooked and begins to brown, 8 to 10 minutes. Remove to a dish lined with a napkin to get rid of the grease.
Clean the pan and add the remaining 2 tablespoons of olive oil. Add the onions and chopped peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic and cook for another minute. Add the tomatoes and season with salt and a pinch of red pepper flakes. Cook until everything is hot, then add the meat and rice. Test and adjust the seasoning. Stir in 1 cup of cheese. Fill the peppers with the rice mixture and cover with a little of the remaining 1/2 cup of cheese. Pour a small amount of water on the bottom of the baking dish and sprinkle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese melts and browns lightly, another 15 to 20 minutes.
ENJOY!
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