Mini pimientos rellenos

Ingredientes

• 1.5 lbs Mini Sweet Bell Peppers (about 20-24 peppers): These vibrant, multicolored peppers form the sweet, tender vessel for our savory filling. Look for ones that are firm and relatively uniform in size for even cooking.
• 1 lb Lean Ground Beef (90/10): The star of the filling, providing a rich, savory, and satisfying protein base. Using a leaner blend minimizes grease without sacrificing flavor.
• 8 oz Cream Cheese (softened): This is the secret to an incredibly creamy and luscious filling. Allowing it to soften at room temperature makes it much easier to mix.
• 1 cup Shredded Cheddar Cheese (divided): A sharp or medium cheddar adds a classic cheesy pull and a salty, tangy flavor. We’ll use some in the filling and reserve the rest for a golden, bubbly topping.
• 1 small Yellow Onion (finely chopped): Provides a foundational layer of sweet, aromatic flavor that complements the beef perfectly.
• 3 Cloves Garlic (minced): Adds a pungent, savory depth that elevates the entire filling. Freshly minced garlic is always recommended for the best flavor.
• 1 tbsp Olive Oil: Used for sautéing the onion and garlic, preventing them from sticking and helping them release their flavors.
• 1 tbsp Worcestershire Sauce: A powerhouse ingredient that adds a complex, savory, and umami depth to the ground beef mixture.
• 1 tsp Smoked Paprika: Lends a subtle, smoky flavor that pairs beautifully with the beef and cheese, giving the filling a barbecue-like undertone.
• 1/2 tsp Dried Oregano: Adds an earthy, slightly peppery herbal note that is classic in stuffed pepper recipes.
• 1/2 tsp Sea Salt (or to taste): Enhances all the other flavors in the dish.
• 1/4 tsp Black Pepper (freshly ground): Provides a gentle kick of spice.
• 2 tbsp Fresh Parsley or Chives (chopped, for garnish): An optional but highly recommended final touch that adds a pop of fresh color and a bright, clean flavor to contrast the richness of the peppers.

Preparación

1. 1

   Preheat and Prepare the Pan: Begin by preheating your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This is a crucial step for easy cleanup, as some cheese and juices may bubble over during baking.

2. 2

   Prepare the Mini Peppers: Wash and thoroughly dry the mini bell peppers. Slice each pepper in half lengthwise, from the stem to the tip. Use a small spoon or your fingers to carefully scoop out the white membranes and seeds. Arrange the pepper halves, cut-side up, on the prepared baking sheet in a single layer.

3. 3

   Sauté the Aromatics: Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the finely chopped yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

4. 4

   Cook the Ground Beef: Add the lean ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break the meat apart. Cook for 6-8 minutes, stirring frequently, until the beef is fully browned and no pink remains. Drain any excess grease from the skillet. This step is key to ensuring your filling is rich and savory, not oily.

5. 5

   Create the Creamy Filling: Reduce the heat to low. Add the softened cream cheese, Worcestershire sauce, smoked paprika, dried oregano, sea salt, and black pepper to the skillet with the beef mixture. Stir continuously until the cream cheese has completely melted and is fully incorporated, creating a thick, creamy, and uniform filling.

6. 6

   Incorporate the Cheese: Remove the skillet from the heat. Add 1/2 cup of the shredded cheddar cheese to the beef mixture and stir until it’s melted and well combined. This makes the filling extra cheesy and helps bind it together.

7. 7

   Stuff the Peppers: Using a small spoon, carefully fill each pepper half with the beef and cheese mixture. Be generous, mounding the filling slightly over the top of each pepper.

8. 8

   Top and Bake: Once all the pepper halves are stuffed, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of the peppers.

9. 9

   Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the peppers are tender-crisp and the cheese on top is melted, bubbly, and starting to turn golden brown. For a more browned, crispier top, you can switch the oven to the broil setting for the last 1-2 minutes of cooking, but watch it very closely to prevent burning.

10. 10

    Garnish and Rest: Remove the baking sheet from the oven and let the stuffed mini bell peppers rest for about 5 minutes. This allows the filling to set slightly, making them easier to handle. Just before serving, sprinkle with the freshly chopped parsley or chives for a burst of color and fresh flavor.