Cuban Golden Cumin-Tomato Stuffed Peppers (Ajies Rellenos)

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Ajies rellenos - stuffed peppers - are a fixture of Cuban Sunday dinners, built on the same picadillo-style filling used in so much of the island's cooking: ground beef browned hard, a proper sofrito, tomato and cumin, all bulked out with rice so the filling holds its shape once baked inside the pepper. The key technique is parboiling the peppers briefly before stuffing so they soften just enough to become tender in the oven without collapsing, and packing the filling firmly so it doesn't fall apart when the peppers are sliced at the table.

재료

서브 4

• 4 large피망(윗부분을 자르고 씨를 뿌렸습니다.)
• 2 tbsp올리브 오일
• 1 lb갈은 쇠고기
• 1양파(깍둑썰기한)
• 4 cloves마늘(다진 것)
• 1 tsp지상 커민
• 1 can (15 oz)으깬 토마토(나누어진)
• 1 cup흰 쌀밥
• 0.25 cup건포도
• 0.25 cup그린 올리브(다진 것)
• 1 tsp좋은 바다 소금
• 0.5 cupshredded cheese(옵션, 토핑용)

조리법

1. 1

   고추를 데쳐주세요

   Blanch the hollowed peppers in boiling salted water for 3-4 minutes to soften slightly. Drain upside down.

2. 2

   쇠고기를 갈아서

   Heat olive oil in a skillet over medium-high heat. Cook ground beef, breaking it up, until browned, about 8 minutes. Drain excess fat.

3. 3

   Build the sofrito filling

   Add onion to the pan and cook 5 minutes until soft, then stir in garlic and cumin for 1 minute.

4. 4

   Combine the filling

   Stir in half the crushed tomatoes, the rice, raisins, olives and salt. Simmer 5 minutes until thickened.

5. 5

   Stuff and top

   Preheat oven to 375°F (190°C). Pack the filling firmly into each pepper, place upright in a baking dish, and pour the remaining crushed tomatoes over the tops.

6. 6

   굽다

   Cover with foil and bake 25 minutes. Uncover, top with cheese if using, and bake another 10-12 minutes until the peppers are tender and the cheese is melted.

변형

• •

  あなたのプロィールを见て、あなたのプロィールを调べてください。

• •

  这是真的,我们的孩子和孩子都不是最新的。

• •

  논・세・엔테・디・메리오・디・크에스우토.

저장

Refrigerate up to 4 days in an airtight container. Reheat covered in a 350°F oven for 15-20 minutes, or microwave individually until warmed through.

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