Relleno Plato Recipe
Make Relleno Plato Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Menu
Method
Main Menu
- 1
Preheat and prep
Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the stuffed peppers.
- 2
Bring a pot of salted water to a boil and blanch the bell peppers 3-5 minutes to soften. Remove and drain.
- 3
- 4
Add ground beef to the skillet. Cook until browned and crumbled, about 5-7 minutes. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 1-2 minutes to bloom spices.
- 5
Stir in cooked rice, tomato sauce, and water. Mix until filling is cohesive. Remove from heat and fold in chopped cilantro/parsley.
- 6
Assemble peppers with filling
Spoon filling into each pepper and top with shredded cheddar. Reserve a little cheese for topping if desired.
- 7
Place stuffed peppers upright in the baking dish. Pour a splash of water or tomato sauce around the peppers to keep them moist. Cover with foil.
- 8
Bake and finish
Bake for 30-35 minutes until peppers are tender and filling is heated through. Remove foil, sprinkle remaining cheese on top, and bake 5-7 minutes more until melted and bubbly.
- 9
- 10
Leftovers can be refrigerated for 2-3 days.
