Hector Salamanca’s Deep Fried Stuffed Chimichanga Bells
Indulge in the explosive flavors of this tantalizing recipe featuring deep-fried bell peppers, stuffed with a savory blend of seasoned ground meat, gooey cheese, and aromatic spices. Crispy on the outside, tender on the inside, these chimichanga bells are a true delight for your taste buds. Get ready for a fiesta of flavors that will leave you craving for more!
ingredients
- 4 large bell peppers (mixed colors)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Salsa, sour cream, and guacamole, for serving (optional)
steps
- 1.
Preheat your deep fryer or heat vegetable oil in a large pot to 375°F (190°C).
- 2.
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
- 3.
In a skillet, brown the ground beef over medium heat until cooked through. Drain excess grease.
- 4.
In a large bowl, combine the cooked ground beef, cooked rice, shredded cheese, onion, garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- 5.
Stuff each bell pepper with the beef and rice mixture, pressing it firmly to fill any gaps.
- 6.
Carefully lower the stuffed bell peppers into the hot oil and fry until the peppers are golden brown and the cheese has melted, about 4-5 minutes.
- 7.
Using a slotted spoon, transfer the chimichangas to a paper towel-lined plate to drain excess oil.
- 8.
Serve immediately with salsa, sour cream, and guacamole, if desired.
