Spicy Spanish Rice Stuffed Peppers Recipes

Steps:

• Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Steps:

• 1. In large bowl mix together ground beef and pork until blended. Add dry onion soup mix, egg , diced jalapeno peppers, 1/4 cup tomato sauce, precooked rice, salt/pepper (to taste) ... mix together all ingredients
• 2. With knife poke a couple holes in bottom of each pepper to allow grease to run out. Fill each pepper to top with meat mixture. In preheated 325 degree oven place stuffed peppers in roaster / baking dish sprayed lightly with non stick cooking spray with about 1/3 cup of water. Bake for approx 25 minutes or until meat begins to brown ..remove from oven and with baster remove any excess grease from pan then generously spoon over each pepper with tomato mixture .. pour remaining tomato mixture around peppers... return to oven for additional 20-25 minutes .. remove from oven and spoon cheese (of your choice) over each pepper and return to oven for addtional 5-7 minutes until cheese is melted.
• 3. * any remaining rice left over can be scattered about roasting pan over the tomato mixture. Suggestion: Serve with mashed potatoes and vegetable of your choice. Note: leftover peppers and sauce can be frozen

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

Steps:

• Heat the grill or broiler to high.
• Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
• In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
• Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Steps:

• 1. Pre Heat oven to 350 F.
• 2. Salt and pepper ground beef, brown in a skillet. Add cilantro and minced garlic - cook grease off. Set aside. Cook Spanish Rice according to instructions, add mexican tomatoes, juice also.( If you want it spicy-use Rotel tomatoes) Add cooked hamburger to the rice mixture, mix well.
• 3. While the ground beef and rice are cooking, cut tops off of your bell peppers, scoop out the seeds, rinse. Add beef/spanish rice mixture to the bell peppers, stuff full. Put stuffed peppers in a 9 x 13 glass pan; add a little water to the bottom of the pan. Cover with foil, cook for about 45-60 mins.
• 4. *NOTE*: Use only 1 Tbsp of butter in the Spanish Rice to cut out fat; use only 4 Cups or less of water if you add the juice of the Mexican tomatoes.