Turn Up The Heat With Flavorful Stuffed Peppers & Spicy Tomato Rice!

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January 24, 2024

Stuffed peppers like you’ve never seen before! Discover the perfect blend of heat and flavor with my stuffed peppers with spicy tomato rice. Don’t miss out on this flavor-packed journey – hit that subscribe button, give this video a thumbs up, and let’s get cooking!

=== 🍽🍸🥩 RECIPE ===
4 large bell peppers, tops cut off and hollowed out.

Filling:
2 cups (400g) rice
32 ounces (950 ml) chicken or vegetable stock
1-1 ½ pounds (680g) ground meat (beef, pork, veal, or turkey)
1 bell pepper, diced
1 jalapeno, diced small (optional)
1 medium onion, diced
3 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground coriander
2 – 15 ounce (411g) cans of diced tomatoes
6 ounce (170g) can tomato paste
Splash white wine
Crystal hot sauce
2 tablespoons olive oil, plus more for drizzling
Salt & pepper

Preheat oven to 350°F (180°C).

Prepare the peppers by cutting off the top and taking out the seeds and ribs. Save the tops, and trim any stems if needed.

Cook rice in the chicken stock and 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 excess liquid from the meat, if any.

In the same pan, add the rest of the oil and add the onions and peppers. Season with salt and pepper and cook for 3-5 minutes until the onions soften. Then add the jalapeno, garlic, tomato paste, cumin and coriander. Cook for another minute or two, then deglaze the pan with a splash of white wine. Once the wine has cooked off, stir in the meat and diced tomatoes. Turn off the heat and stir in the cooked rice. Check for seasoning and adjust if needed. I like to add some acid and a bit more heat with Crystal Hot Sauce

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 tablespoons 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.

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