Stuffed Bell Peppers with Veracruz-style Filling

Ingredients

In this Veracruzian adaptation, we replace the traditional Arab spices with Veracruzian spices such as cumin, paprika, and oregano. Additionally, we incorporate local ingredients like tomatoes and onions to enhance the flavors of the dish. The fusion of Arab and Mexican cuisines creates a unique and exciting twist on the classic Mahshi. We alse have the original recipe for Mahshi, so you can check it out.

• 6 bell peppers, any color 6 bell peppers, any color
• 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 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

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, heat the olive oil over medium heat.
4. 4.
   Add the onions and garlic to the skillet and sauté until translucent.
5. 5.
   Add the ground beef to the skillet and cook until browned.
6. 6.
   Stir in the diced tomatoes, cooked rice, cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Stuff the bell peppers with the filling mixture and place them in a baking dish.
8. 8.
   Cover the dish with foil and bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have vibrant colors. The different colors (red, yellow, green) will add visual appeal to the dish.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also substitute ground turkey or chicken for a healthier alternative.
• Tomatoes — Use ripe tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a spicier kick, add a chopped jalapeño or serrano pepper to the filling mixture.
• Serve the stuffed peppers with a dollop of sour cream or Mexican crema for added creaminess.
• If you prefer a vegetarian version, substitute the ground beef with cooked quinoa or black beans.
• Experiment with different types of cheese as a topping, such as crumbled queso fresco or shredded Monterey Jack.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day. They can also be frozen for future meals.

Serving advice

Serve the Veracruzian Stuffed Peppers as a main course accompanied by a side of Mexican rice and a fresh salad. The vibrant colors of the dish make it visually appealing, so consider garnishing with a sprinkle of fresh cilantro for an extra pop of flavor.

Presentation advice

Arrange the stuffed peppers on a platter, ensuring they are upright and visually appealing. Drizzle a bit of olive oil over the peppers and sprinkle some fresh cilantro on top for an attractive finishing touch.