Stuffed Bell Peppers

-

Ingredients:

  • 2 tomatoes
  • 1/4 onion
  • 1/3 serrano pepper
  • 2 small garlic cloves
  • 4-5 sprigs of cilantro
  • 1 Knorr Tomate cube
  • 1 Tbsp olive oil
  • 1/2 cup of rice
  • 3 large bell peppers
  • 1/2 pound of cooked smoked turkey
  • 1 can of black beans, drained
  • 2 cups of Mexican cheese blend
  • Sour cream

Instructions:

  1. Preheat oven to 350°F.
  2. Make salsa base: Roughly chop and add tomatoes, onion, serrano peppers, garlic, cilantro and Knorr Tomate to food processor. Pulse until no chunks remain. 
  3. Make rice filling: Set Instant Pot to SAUTE. Add oil and rice to pot and stir occasionally until lightly toasted, about 5-8 minutes. Add half of the salsa plus one cup of water to the rice and stir. Transfer mixture to rice cooker and cook as normal.
  4. Steam bell peppers: While the rice is cooking, slice bell peppers in half lengthwise and remove seeds. Carefully arrange bell peppers inside the steamer basket. Add one cup of water to the Instant Pot then insert the steamer basket. Cover on SEAL and STEAM for 2 minutes, then QR.
  5. In a large bowl, combine the cooked rice, turkey, black beans and half of the cheese. Spray a large glass pan with cooking spray. Generously fill the bell pepper halves with the rice filling and carefully arrange them in the glass pan. Sprinkle the tops of the bell peppers with remaining cheese.
  6. Cook in the oven for 30 minutes until cheese is golden and bubbly.
  7. Let cool for 5-10 minutes. Serve with remaining salsa and sour cream.

Sources:



Comments

Post a Comment

Popular posts from this blog

Caldo de Vegetales con Pollo

-
Image
 Ingredients: 4 Bone-In Skin-On Chicken Thighs 2 Tbsp Better Than Boullion 1 HEB Caldo Kit 3-4 Galic Cloves 1/4 Cilantro Instructions: In a large stock pot, bring one gallon of water to a boil. While the water heats up, wash and trim the chicken thighs and chop vegetables into 1-2 inch pieces. Add bullion, onions, garlic and celery to the pot. Boil for 15 minutes.  Add root vegetables and cilantro to the pot. Boil for 20 minutes.  Add in soft vegetables and turn off heat. The soft vegetables will cook with the residual heat, about 20 minutes. Serve with lemon and red rice. Source:  Caldo de Pollo - YouTube
Read more

Butter Flour Tortillas

-
Ingredients: 1 cup boiling water 1 stick of salted butter, sliced 3 cups all-purpose flour 1 tsp Salt Instructions: In a pouring vessel, combine salted butter with boiling water and mix until mostly dissolved. In a mixing bowl, combine flour, baking soda and salt.  Slowly add the wet ingredients and mix the dough for about 5 minutes. Transfer dough to surface and knead for 5 minutes. Make and roll 50g dough balls. Coat with oil and cover with plastic wrap. Let rise for 30 min. Preheat a non-stick skillet at 375°F. Sprinkle flour on a clean surface and try to roll out the balls into rounds. Cook the tortillas until puffy, then turn again until cooked. Yields 15-16 tortillas. Source: Buttery Flour Tortillas 4K Video (youtube.com)
Read more

Quick & Easy Pancakes

-
Image
Ingredients: 1 egg 1 cup milk 2 Tbsp oil 1 tsp vanilla 1 cup sifted self-rising flour Instructions: In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.  Heat griddle at 375°F until drops of water sprinkled on it evaporate noisily.  Working in batches, pour 1/8 cup batter (or 1/4 cup for larger pancakes) onto the griddle for each pancake. Cook until bubbles begin to form on top, 2 to 3 minutes. Flip with a spatula and cook until golden brown on the other side, about 1 more minute. Source: Pancakes Recipe (allrecipes.com) Classic Pancakes Recipe - BettyCrocker.com
Read more