Pimientos rellenos

Ingredientes

• 4 large peppers
• 4 cups boiling water
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 medium onion (coarsely chopped)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups cooked rice
• 1/4 cup chopped fresh dill
• Pinch ground nutmeg
• 1 28-ounce can chopped tomatoes, undrained
• 1 cucumber (unpeeled, rinsed, and sliced)
• 1 red onion (halved lengthwise and thinly sliced)
• 1/4 cup Basic Vinaigrette

Preparación

1. 1

   Preheat oven to 350° F.

2. 2

   To prepare peppers: Cut off tops of peppers. Reach in with your fingers or a large spoon and gently remove the seeds and ribs, making sure to leave peppers whole so they can be stuffed. Set aside the pepper tops. Place the whole peppers in a 9-inch square baking pan and pour boiling water in them. Set aside.

3. 3

   Finely chop pepper tops.

4. 4

   In a medium sauté pan, heat oil over medium-high heat. Crumble the ground beef into the pan. Mix in the onions and pepper tops. Season with salt and pepper. Mix well and cook for 5 minutes. Stir in cooked rice, dill, and nutmeg; mix well.

5. 5

   Drain peppers and stuff them with beef mixture. Return peppers to the baking pan. Pour tomatoes over and around peppers and bake for 20 minutes.

6. 6

   Arrange peppers and tomatoes on a serving platter and serve with Cucumber and Red Onion Salad.

7. 7

   Cucumber and Red Onion Salad

8. 8

   In a salad bowl, mix cucumber and red onion with 1⁄4 cup Basic Vinaigrette. Toss and serve.

9. 9

   Source - Quick & Kosher: Meals in Minutes