Stuffed peppers

Ingredients

ADOBO MARINADE

• 1 sweet onion
• 3 cloves of garlic
• 1 chili pepper
• 1/4 cup apple cider vinegar
• 2 teaspoons of ground cumin
• 2 teaspoons of ground cinnamon
• 1 teaspoon of dried oregano
• 1/2 teaspoon of sugar
• 1 tablespoon of olive oil
  STUFFED PEPPERS
• 6 peppers
• 500 g ground beef (e.g. entrecote)
• 1 cup (250 ml) tomato passata
• 2 cups (500 ml) beef broth
• 1 tablespoon of soy sauce
• 3/4 cup (150 g) Arborio rice
• 1 small can (1/2 cup) red or black beans
• 1 fresh corn (or small can)
• 100 g of grated cheese (e.g. cheddar, manchego, yellow mozzarella)

Instructions

1. Prepare the marinade: peel the onion and garlic, cut the chili pepper in half lengthwise and remove the seeds and light fibers with a spoon. Cut into smaller parts and mix everything together with the remaining marinade ingredients into a paste (in a small food processor or blender).
2. Mix the meat with the marinade and leave to warm (or longer, e.g. overnight in the refrigerator).
3. Cut off the top of the peppers, hollow out the inside, clean and salt them. Cut the kernels from the fresh corn with a knife.
4. Preheat the oven to 190 degrees C. Heat the olive oil in a large frying pan (at least 28 cm in diameter) and fry the marinated meat evenly over high heat until it turns gray. Season with salt and pepper.
5. Add tomato passata to the fried meat, mix and boil. Add hot broth and soy sauce, then rice (raw), drained beans and corn kernels. Mix and bring to a boil, cook for another 3 minutes, stirring occasionally.
6. Use a ladle spoon to carefully add the hot stuffing to the peppers. Cover the peppers with the cut part and put in the oven for 45 minutes.
7. After removing the peppers from the oven, open them and sprinkle with grated cheese. Serve sprinkled with fresh coriander leaves, optionally with natural yogurt and/or guacamole.