Pimientos Rellenos Clásicos
Main1 h 5 min6 porcionesFácilSobre esta receta
Una receta clásica y sustanciosa para la cena familiar con pimientos de colores rellenos de una mezcla sabrosa de carne molida condimentada, arroz y tomates, luego horneados hasta que estén tiernos bajo una capa de queso derretido. Esta receta bien probada es sencilla, satisfactoria e infinitamente personalizable — un verdadero clásico entre semana que a todos en la mesa les encantará.
Instrucciones
- 1
Preheat your oven to ![375°F]. Cook the long-grain white rice according to package directions if you haven't already — you'll need 1½ cups cooked long-grain white rice. Set aside.
- 2
Slice the tops off each bell peppers (about ½ inch down). Finely dice the tops and set aside — they'll go into the filling. Remove and discard the seeds and white membranes from inside each bell peppers. Stand the bell peppers upright in a baking dish.
- 3
Heat olive oil in a skillet over ^[medium-high heat]. Add the diced yellow onion and the reserved diced bell peppers tops. Cook, stirring occasionally, until softened, about 4–5 minutes.
- 4
Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 6–8 minutes. Carefully drain off any excess fat.
- 5
Stir in the diced tomatoes (with their juices), half of the tomato sauce (about ¾ cup), Worcestershire sauce, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Stir to combine and simmer for 3–4 minutes until the mixture thickens slightly.
- 6
Remove the skillet from heat. Fold in the cooked long-grain white rice until evenly combined. Taste and adjust seasoning with additional kosher salt and black pepper as needed.
- 7
Spoon the remaining tomato sauce into the bottom of the baking dish around the bell peppers — this keeps them moist and creates a delicious sauce. Generously fill each bell peppers to the top with the ground beef and long-grain white rice mixture, pressing it in gently and mounding it slightly.
- 8
Cover the baking dish tightly with aluminum foil. Bake at ![375°F] for 30 minutes, until the bell peppers are just tender when pierced with a knife.
- 9
Remove the aluminum foil. Divide the shredded mozzarella cheese evenly over the top of each bell peppers. Sprinkle with Parmesan cheese if using. Return to the oven, uncovered, and bake for an additional 10–15 minutes until the mozzarella cheese is melted, bubbly, and lightly golden.
- 10
Let the stuffed bell peppers rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with the pan sauce spooned around them.
