Pimientos rellenos: un delicioso giro para cualquier cocina

Ingredientes

• 6 large bell peppers (any color)
• 1 lb ground beef (or turkey)
• 1 cup cooked rice (white, brown, or quinoa)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 cup shredded cheddar cheese (or mozzarella)
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Preparación

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Slice the tops off the bell peppers, remove seeds and membranes.

3. 3

   In a skillet, heat olive oil over medium heat. Add onions and garlic; cook until softened.

4. 4

   Add ground beef and cook until browned, breaking it apart with a spoon.

5. 5

   Stir in tomato paste, diced tomatoes, paprika, oregano, cumin, salt, and pepper. Simmer for 5 minutes.

6. 6

   Mix in cooked rice and half the shredded cheese.

7. 7

   Place peppers upright in a baking dish and stuff them evenly with the filling.

8. 8

   Top with remaining cheese.

9. 9

   Cover with foil and bake for 25 minutes.

10. 10

    Remove foil and bake an additional 10 minutes until cheese is melted and peppers are tender.

11. 11

    Garnish with parsley and serve hot.