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Categories:
bell peppers canola oil onion tomato clove garlic oregano ground cumin salt freshly ground black pepper lean ground beef processor frozen peas bread crumbs soaked egg black raisins beef broth cornstarch
Viewed: 27 - Published at: 9 months agoIngredients
- squash/bell peppers
- 1 T canola oil
- 1 medium size onion, finely chopped (about 1 cup)
- 1 large but firm tomato (about 8 oz.), peeled and chopped
- 1 clove garlic, minced
- 1/2 t dried oregano
- 1/2 t ground cumin
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 4 oz. lean ground beef
- 4 oz. imported boiled ham, ground into a paste in a food processor
- 1/2 cup frozen peas
- 1/2 cup day-old bread crumbs soaked in 1/2 cup water for 30 min.
- 1 large egg, lightly beaten
- 2 tablespoons seedless black raisins
- 1 cup beef broth
- cornstarch mixed with cold water (optional), for thickening
Method
- wash off the squash well and cut a slice off the stem end. using a spoon, carefully remove the heart with the seeds. cook in a large pot of boiling salted water until somewhat firm - about 15 min. (If using peppers, cook for about 5 min.)
- drain, rinse under cold running water, set aside.
- OR, place the zapallito halves in a shallow baking pan and bake for 15 min in 375°
- heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 min.
- Add the tomato, garlic, oregano, cumin, salt, and black pepper and cook until the tomato has formed a sauce, about 10 min.
- Stir in the ground beef, ham, and peas and continue to cook until the mixture has absorbed all the juices, about 5 min.
- taste for salt and black pepper, adjust accordingly, remove from the heat, and let cool.
- squeeze the bread crumbs and add to the meat mixture along with the egg and raisins, mix well.
- stuff the squash/peppers with this mixture and place in a single layer in a greased baking pan.
- top with grated cheese. pour salsa blanca over squash/peppers
- preheat oven to 350°. bake squash until heated through, about 20 min. covered in aluminum foil. serve hot.
- the usual way to serve this dish is with white rice or mashed potatoes.
- alternately (instead of using salsa blanca/cheese), if remaining meat mixture, add the beef broth and bring to a boil. if desired, thicken the sauce with the cornstarch mixture to taste. pour the sauce over the squash and cover the pan with aluminum foil.
