Stuffed Peppers with Spanish Rice

Stuffed Peppers is a classic family favorite. It is an easy meal you can prep ahead of time, cook ahead of time or freeze. Stuff the peppers with almost any flavor you like and it is the perfect vessel for leftovers. Add a salad and some crusty bread and you have a hearty meal.

In this recipe, we are stuffing multi-color peppers with Spanish rice – a combination of ground beef, onion, garlic, peppers, jalapeno, diced tomatoes and rice.

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Pete’s Stuffed Peppers with Spanish Rice Recipe
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4 large bell peppers, tops cut off, and hollowed out.

Filling:
2 cups cooked rice
4 cups chicken or vegetable stock
1-1 ½ pounds ground meat (beef, pork, veal, or turkey)
1 bell pepper, medium dice
1 jalapeno, diced small (optional)
1 onion chopped
2-3 cloves garlic, chopped
1 15oz can diced tomatoes
2 tablespoons olive spoon
Salt & pepper

Preheat oven to 350.

Cook rice in the stock, set aside.

In a large pan, heat 1 tablespoon of the oil on medium high heat. Add ground meat, season with salt and pepper and brown. Once browned, use a slotted spoon and transfer the meat to a separate bowl. Drain off any liquid left over.

In the same pan, add the rest of the oil, add the onions and peppers. Season with salt and pepper and sweat. Once the onions are translucent, add jalapeno and garlic. Cook for another minute and add the ground beef and diced tomatoes. Turn off the heat and stir to combine.

Next, stuff the peppers with the rice and meat mixture. In a 9 x 13 baking dish place any excess stuffing. Nestle the peppers in the stuffing. If the mixture is too dry add a couple of table spoons of stock. Cover with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 10 to 15 minutes or until the peppers are done.

Serve immediately with some crusty bread and a fresh salad.