Serves 2
35 min
Spanish Stuffed Peppers
Recipe GLPRb1feacdaab903b
Hearty bell peppers filled with seasoned ground beef, Spanish rice, and melted Monterey Jack cheese. A satisfying one-dish meal that brings Spanish flavors to your table with tender peppers and savory filling.
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Ingredients
1¼ lb Ground beef
4 Bell peppers
1 package Spanish rice mix
1¼ tbsp Ketchup
⅔ cup Monterey Jack cheese, shredded
Directions
Preheat your oven to 375°F.
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks, until no pink remains and it reaches an internal temperature of 160°F. Drain excess fat if needed.
While the beef cooks, carefully slice off the tops of the bell peppers and remove the seeds and white membranes. Bring a large pot of water to a boil and gently place the peppers into the boiling water. Cook for about 5 minutes until they soften slightly, then remove and set aside to cool.
Prepare the Spanish rice according to package directions.
In a large bowl, combine the cooked ground beef, prepared Spanish rice, and ketchup. Mix until well combined.
Place the parboiled peppers upright in a baking dish. Divide the beef and rice mixture evenly among the four peppers, stuffing them full. Top each pepper with shredded Monterey Jack cheese.
Bake at 375°F for 20 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
