Spanish Rice Stuffed Peppers Recipe

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Spanish rice stuffed peppers

Dave Whitford

By
@whit32457

Easy to prepare and delicious, Great for a party dish to pass or for a summer evening meal. Enjoy with a blackened ale.


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Rating:

Serves:

12

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

6 medium
bell peppers, any color
1 lb
80~85% lean ground beef (or turkey if you prefer)
1 pkg
taco seasoning mix (i prefer old elpaso or orttega)
1 jar(s)
16 0z of pace medium chunky salsa or picante sauce
1 pkg
knorr or zatarans spanish rice
1 can(s)
small can of old elpaso or ortega diced chili peppers (optional)
1 pkg
1 1/2 cup of your favorite type of shredded cheese

Directions Step-By-Step

1
Wash peppers under running water, remove stem and slice in half from top to bottom. Remove fibers and seeds,re-rinse under cold water, place on foil lined baking pan and set aside.
2
Pre heat oven to 400 degrees. In a skillet, prepare ground meat according to directions on taco seasoning packet. In a 4~6 qt caserole dish, prepare the rice mix with the full jar of salsa. Rinse jar with no more than 1/3 jar of water and add to rice along with the optional can of green chilis. Cook as directed on package. Don't add extra water.
3
When the rice and ground meat are done, add the taco meat to the rice and mix thoroughly. Using a large serving spoon, fill each pepper half with the rice and meat mixture, slightly mounding the mix.
4
Cover peppers with alumnum foil, shiny side down and bake in the preheated oven for 45~50 minutes. Remove foil, cover the pepper well with shredded cheese. (Aprox one heaping tablespoon) and return un covered to hot oven for 10 minutes or until cheese is completely melted.
5
Save any left over rice and meat mix as a topping for snack crackers.

About this Recipe

Main Ingredient: Beef
Regional Style: Spanish
Other Tag: Quick & Easy
Hashtags: #rice, #PEPPERS