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spanish rice stuffed peppers

whit32457 avatar
Recipe by
Dave Whitford
@whit32457

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

yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For spanish rice stuffed peppers

  • 6 md
    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
    16 0z of pace medium chunky salsa or picante sauce
  • 1 pkg
    knorr or zatarans spanish rice
  • 1 can
    small can of old elpaso or ortega diced chili peppers (optional)
  • 1 pkg
    1 1/2 cup of your favorite type of shredded cheese

How To Make spanish rice stuffed peppers

  • 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.
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