St. Louis Style Stuffed Peppers

Ingredients

In this St. Louis adaptation, we substitute the traditional poblano peppers with locally grown bell peppers, which have a milder flavor. The filling incorporates St. Louis-style spices and ground beef, adding a unique twist to the traditional recipe. Additionally, we enhance the dish with a creamy cheese sauce made with local cheeses and top it off with toasted pecans, a nod to the region's love for nuts. We alse have the original recipe for Chiles en nogada, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) shredded local cheese blend (such as Provel or cheddar) 1 cup (100g) shredded local cheese blend (such as Provel or cheddar)
• 1/2 cup (60g) toasted pecans, chopped 1/2 cup (60g) toasted pecans, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
5. 5.
   Stir in the cooked rice, paprika, cayenne pepper, dried oregano, salt, and pepper. Cook for an additional 2 minutes.
6. 6.
   Pour in the tomato sauce and beef broth. Simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Meanwhile, in a separate saucepan, heat the heavy cream over low heat. Gradually add the shredded cheese, stirring until melted and smooth.
8. 8.
   Fill each bell pepper with the ground beef and rice mixture. Place the peppers in a baking dish.
9. 9.
   Pour the cheese sauce over the stuffed peppers, ensuring they are well-covered.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese sauce is bubbly and golden.
11. 11.
    Remove from the oven and sprinkle the chopped toasted pecans over the peppers.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Bell peppers — Choose firm and vibrant bell peppers for the best flavor and texture.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Local cheese blend — Use a combination of local cheeses like Provel or cheddar for an authentic St. Louis taste.
• Toasted pecans — Toast the pecans in a dry skillet over medium heat until fragrant, stirring frequently to prevent burning.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a spicier version, add a diced jalapeño to the ground beef mixture.
• Experiment with different local cheese blends to find your favorite combination.
• Serve the stuffed peppers with a side of salsa or guacamole for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.
• If you prefer a vegetarian option, substitute the ground beef with cooked quinoa or black beans.

Serving advice

Serve the St. Louis Style Stuffed Peppers hot as a main course. Accompany them with a side of Mexican rice and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the St. Louis Style Stuffed Peppers on a platter, drizzling the cheese sauce over them and sprinkling the chopped toasted pecans on top. Garnish with fresh cilantro leaves for a pop of color. The vibrant colors of the peppers and the creamy cheese sauce make for an enticing presentation.