Easy Spanish Rice Stuffed Bell Peppers
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- 3 lb
- ground beef
- 6 large
- bell peppers-red, yellow, orange or green
- salt and pepper to taste
- 1 tsp
- minced garlic
- 1 tsp
- dried cilantro
- 2 box
- rice a roni spanish rice *see note*
- 1 Tbsp
- 1 can(s)
- mexican tomatoes
- 5 c
- water *see note*
1Pre Heat oven to 350 F.
2Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes)
Add cooked hamburger to the rice mixture, mix well.
3While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full.
Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
4*NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.