South-Of-The-Border Stuffed Peppers
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Water1 tbsp
Vegetable Oil1 cup
Onion (chopped)450 g
Ground Beef1 clove
Garlic (minced)1 tsp
Ground Cumin1 tsp
Oregano Leaves (dried)1
SaltDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Lightly grease a baking dish
3
Place the bell and poblano peppers in the prepared baking dish
4
Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes
5
Remove the poblano pepper from the dish, and peel off the skin
6
Chop the poblano pepper into 1/4 inch pieces, and set aside
7
Combine the rice and water in a pan over medium heat, and bring to a boil
8
Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes
9
Remove from heat, and set aside
10
Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes
11
Stir in the ground beef; cook until crumbly and evenly browned
12
Drain the meat, and stir in the garlic, cumin, and oregano
13
Cook and stir until the garlic is fragrant, about 1 minute
14
Season with salt and pepper to taste
15
Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly
16
Adjust the seasoning if desired
17
To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth
18
Lower oven heat to 350 degrees F (175 degrees C)
19
Spoon the beef mixture into bell peppers until heaping full
20
Place any extra beef mixture into the center of the baking dish between the peppers
21
Drizzle cheese sauce over each pepper
22
Cover the baking dish with aluminum foil
23
Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes