Plush peppers are one of those meals that never go out of fashion. Tender peppers filled with a tasty mix of minced meat, rice, tomatoes and aged corn, all seasoned with pepper jack cheese. This is one of my reference recipes for when friends come and I want to present them with something delicious and filling, which has not taken hours to do.
For several goodness of the chili pepper, try the chicken fajitas to the pan.
Because our recipe
- Bell peppers filled with a tasty mixture of ground meat, rice and vegetables.
- It is an all-in-one meal. Cook a little rice, brown some ground meat and combine everything to fill the peppers.
- Pepper Jack Cheese gives that perfect cheese kick.
Plush peppers are family’s favorites in this family. Very often you will find them stuffed with a mixture of meat and ground rice. Some of our favorite flavor variants are Tex-Mex and Italian. You can really fill them with what you want: you can strengthen it or even go vegetarian and stuff with a mix of vegetables and beans.
Note ingredients
- Peppers: Try to choose uniformly in size bell peppers that are a suitable shape for acting as containers. You can use any color.
- Minced beef: Uses a slender option for this with fat ratios 85/15 or 93/7.
- Onion and garlic: All about that flavor. You can skip the onions if you are not a person of onion.
- Diced tomatoes: Fresh diced tomatoes can also be used.
- Rice: Use white or wholemeal rice. Quinoa is an excellent alternative.
- Corn: Adds a sweet crew; Frozen peas or diced carrots are also excellent options.
- Worcestershire sauce: Once again, all about that flavor. You could also use soy sauce, but it is not so tasty.
- Cheese: Try different cheeses such as Cheddar or Mozzarella for variation.
Pepe options
While all the colors of the peppers come from the same plant, there are differences. The greatest difference is the taste. Red peppers are the sweetest, followed by orange, so yellow and green will be the least sweet. All peppers have a slight warm heat.
Filling options
Meat: Our recipe uses ground meat, but you can totally use what you want. Some great options are the Italian pork sausage, the ground turkey or the chicken for a leaner option and you could even use chicken or grated beef. There are no rules here!
Rice: Use white rice, full rice or even quinoa. We use long grain white rice for its neutral flavor, so the rest of the ingredients can shine.
Cheese: This recipe has Tex-Mex flavors, so we use the pepper jack. The mozzarella mates perfectly with Italian spices and the sharp cherdar is good with practically anything.
Vegetarian: Jump the meat and load the peppers with vegetables and beans. Black beans, mushrooms, onions and corn are all excellent options. Add green peppers to cubes or Jalapeños for a little heat.
Suggestion for the chef
- Choose the right peppers: Opt for peppers who are large, stop and have a flat bottom. This guarantees that they maintain more filling and put themselves in a position easily in the pan.
- Let the cheese stop: For an extra tasty topping, let the cheese care slightly in the oven. This can be achieved by cultivating the peppers stuffed for the last minutes of cooking. Keep an eye on them to avoid burning.
Instructions for gaining weight
Filling preparation: The filling can be made with a day in advance and stored in the refrigerator.
Partial baking: Cook the peppers without cheese topping, fresh and chilled. Add the cheese and heat before serving.
Archiving and heating
Refrigerator: Keep the leftovers in an airtight container for a maximum of 3 days.
Freezer: Freeze individual peppers for a maximum of 3 months. Wrap every pepper in a sheet and put in a freezer bag.
Heating: Thaw during the night in the refrigerator if frozen. Heat in the oven at 350 ° F until he warmed up, about 20 minutes.
