Beef & Yellow Spanish Rice Stuffed Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 shakes of each. Season to your taste! Or substitute sausage for the ground beef. Ingredients:
4 bell peppers, halved and seeded, any color |
1 lb ground beef |
ground black pepper, to taste |
cayenne pepper, to taste |
onion powder, to taste |
chili powder, to taste |
paprika, to taste |
dried sage, to taste |
2 1/2 cups yellow rice (i used an 8oz box of goya brand ) |
1 (14 1/2 ounce) can diced tomatoes |
2 cups shredded cheddar cheese |
Directions:
1. Set oven to broil.
2. Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
3. While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
4. While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
5. When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
6. Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow -
7. Sprinkle remaining shredded cheese over the top of the stuffed peppers.
8. Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
9. Enjoy!
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