Stuffed Peppers with Spanish Rice
Stuffed Peppers With Spanish Rice is an moderately easy dinner. Made with 2 large green peppers, 1 lb. lean ground beef, 1 onion, chopped, 1 clove garlic, minced and 1 (6 oz.) can tomato paste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Halve peppers lengthwise and core.
Parboil 7 to 8 minutes until just beginning to get tender.
Drain and place in a baking dish.
Set aside.
Brown meat, onion and garlic together in a frying pan.
Drain off any fat.
Add tomato paste and simmer about 10 minutes.
Stuff the peppers with about 2/3 of the meat mixture. To the remaining meat, add rice, chilies and tomatoes.
Simmer until rice is tender, about 6 to 7 minutes.
Spoon the rice around the peppers; sprinkle with Parmesan cheese and bake 30 minutes until peppers are fully cooked.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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