Barquitas de pimiento rellenas

Ingredientes

• 4 Large Bell Peppers: (Approx. 150-200g each) Any color works beautifully – red, yellow, and orange tend to be sweeter, while green offers a slightly more savory note. Choose peppers that are firm and relatively uniform in shape for stability.
• 1 lb (450g) Lean Ground Meat: Ground beef (85/15 or 90/10 lean) is classic, but ground turkey, chicken, or even Italian sausage (casings removed) work wonderfully as substitutes.
• 1 Medium Onion: (Approx. 150g) Finely chopped. Yellow or white onions provide a good savory base.
• 2 Cloves Garlic: Minced. Adds essential aromatic depth to the filling. Adjust to your taste – feel free to add more!
• 1 cup (185g) Cooked Rice: Any kind works – white, brown, jasmine, basmati. This is a great way to use up leftover rice. Quinoa or cooked cauliflower rice can also be used for variations.
• 1 (15 oz / 425g) can Diced Tomatoes: Undrained. Petite diced tomatoes integrate nicely, but regular diced are fine too. Fire-roasted diced tomatoes add a lovely smoky flavor.
• 1/2 cup (120ml) Tomato Sauce or Marinara Sauce: Provides moisture and extra tomato flavor to the filling.
• 1 tsp Italian Seasoning: A convenient blend of dried herbs like oregano, basil, thyme, and rosemary. Or use individual dried herbs to taste.
• 1/2 tsp Salt: Or to taste. Adjust based on the saltiness of your other ingredients (like canned tomatoes or broth if using).
• 1/4 tsp Black Pepper: Freshly ground preferred for best flavor.
• 1 cup (112g) Shredded Cheese: Divided. Cheddar, Mozzarella, Monterey Jack, or a blend work well for melting. Pepper Jack adds a nice kick.
• 1 tbsp Olive Oil: For sautéing the onion and garlic.

Preparación

1. 1

   Preheat Oven & Prep Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice each pepper in half lengthwise, from stem to base. Remove the seeds and white membranes carefully, trying to keep the stem intact on each half if possible (it adds to the “boat” look and helps hold shape, but it’s okay if it breaks off). Arrange the pepper halves, cut-side up, in a 9×13 inch baking dish or a similar large, oven-safe dish. Pour about 1/4 inch of water into the bottom of the dish – this helps steam the peppers slightly as they bake, ensuring they become tender.

2. 2

   Cook Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, usually about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Brown the Meat: Add the lean ground meat (beef, turkey, or chicken) to the skillet with the onions and garlic. Break it up with a spoon and cook, stirring occasionally, until it’s fully browned and no longer pink. If using meat with higher fat content, drain off any excess grease at this stage.

4. 4

   Combine Filling Ingredients: Stir the cooked rice, undrained diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper into the skillet with the cooked meat mixture. Bring the mixture to a gentle simmer. Let it simmer for about 5-10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings if needed.

5. 5

   Add Cheese (Optional): Remove the skillet from the heat. Stir in about half (1/2 cup or 56g) of the shredded cheese into the meat and rice mixture. This helps bind the filling together and adds cheesy goodness throughout.

6. 6

   Stuff the Pepper Boats: Carefully spoon the meat and rice mixture evenly into each of the bell pepper halves. Fill them generously, mounding the filling slightly. Ensure all pepper boats are filled.

7. 7

   Bake: Cover the baking dish tightly with aluminum foil. This traps the steam and helps the peppers cook through and become tender. Place the dish in the preheated oven and bake for 35-45 minutes. The time may vary depending on the thickness of your peppers and how tender you prefer them. They should be easily pierced with a fork but still hold their shape.

8. 8

   Add Topping & Final Bake: Carefully remove the foil from the baking dish. Sprinkle the remaining half (1/2 cup or 56g) of shredded cheese evenly over the top of the stuffed pepper boats. Return the dish to the oven, uncovered. Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the peppers are fully tender to your liking.

9. 9

   Rest and Serve: Once baked, carefully remove the baking dish from the oven. Let the stuffed pepper boats rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with fresh parsley or basil if desired.