Stuffed Bell Peppers With Spanish Seasoned Beef recipes - Main course

Author: Guillermo Bates  

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!

BEST Ever Easy Stuffed Peppers (5 Ingredients)

BEST Ever Easy Stuffed Peppers (5 Ingredients)
Easy, cheesy, sausage and rice stuffed bell peppers - just five ingredients and ready in 20 minutes for the perfect weeknight meal!
Provided by: Tiffany
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 7
Ingredients:
  • 8 bell peppers (tops cut off and seeds and membranes removed)
  • 1 pound mild or spicy ground Italian sausage (for alternative protein options, see notes)
  • 3 cup uncooked Spanish style rice (or white rice, see note)
  • 1 ½ cups water
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 cup shredded Mexican blend cheese
  • cilantro or green onions for topping (optional)
Nutrition:
  • Calories: 513 kcal
  • Carbohydrate: 63 g
  • Protein: 18 g
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Cholesterol: 54 mg
  • Sodium: 469 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
  2. In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
  3. Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally.
  4. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese.
  5. Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.
Notes: Spanish Rice Stuffed Bell Peppers, Remove from heat and drain excess grease. Add rice into meat mixture and stir until combined. Fill peppers with mixture. Place stuffed peppers in oven and bake

Irresistible Spanish Stuffed Peppers with Rice & Chickpeas

Spanish Stuffed Peppers with Rice & ChickpeasFULL RECIPE HERE: https://www Duration: 9:47

Stuffed Peppers with Spanish Rice

Stuffed Peppers is a classic family favorite. It is an easy meal you can prep ahead of time, cook
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Stuffed Peppers and Spanish Rice #deliciousmeals #whatsfordinner

This is one of my altered recipes that has an incredible flavor and is extremely filling! The
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Stuffed Bell Peppers With Spanish Seasoned Beef

Stuffed Bell Peppers With Spanish Seasoned Beef
These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite!
Provided by: David & Debbie Spivey
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American,Spanish
Number of ingredients: 16
Ingredients:
  • 1 cup rice
  • 1 pound ground hamburger (chuck)
  • 1 small onion (chopped)
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon Mexican oregano
  • ½ teaspoon sweet paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 15 ounces canned tomato sauce
  • 15 ounces water
  • 6 bell peppers
  • 2 cups extra-sharp cheddar cheese (for stuffing and topping (optional))
Nutrition:
  • Calories: 522 kcal
  • Carbohydrate: 38 g
  • Protein: 27 g
  • Fat: 28 g
  • Saturated Fat: 13 g
  • Cholesterol: 93 mg
  • Sodium: 1465 mg
  • Fiber: 4 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees F.
  2. Prepare rice according to package instructions and set aside.
  3. Meanwhile, in a Dutch oven, brown hamburger with chopped onions and herbs and spices, until cooked through, over medium-high heat. Drain off any excess grease from the hamburger mixture, return to the heat and add tomato sauce, water, and rice to the hamburger mixture. Simmer over low heat, until warmed through, taste and season with salt and pepper, if needed. – Be careful to stir often to ensure the rice does not stick.
  4. Bring a pot of water, with enough water inside to submerge the peppers, to a boil. Cut the tops off the peppers, as if you were carving into a pumpkin. Scoop out seeds and membranes and discard. Carefully place the prepared peppers into the boiling water. Boil for approximately 5 minutes. – Make sure they are completely submerged, they tend to float if the water does not enter the cavity of the pepper.
  5. Carefully remove the peppers from the water and allow them to drain.
  6. Place some cheese into the bottom of each pepper, if desired. Ladle the stuffing mixture into the peppers and place them inside a Dutch oven with a lid or deep baking dish. Cover with the lid or foil and place into the preheated oven. Bake for about 25 to 30 minutes or until the peppers are tender. Top with cheese and melt during the last five minutes of baking, if desired.
  7. Allow them to cool about 10 minutes before serving.
Notes: SPANISH RICE STUFFED BELL PEPPERS recipe, Ingredients · One 6 oz. package Farmhouse® Spanish Rice · One 14 oz. · 1-1/2 cups water · 6 green, red, yellow or orange bell peppers (choose bell

Spanish-Style Stuffed Peppers

Spanish-Style Stuffed Peppers
Better-Than-Ever Stuffed Peppers You can count on GOYA® for stuffed pepper recipe that’s more flavorful than ever! Chock full of yummy goodness – like GOYA® Chorizo and the GOYA® Sazonador Total, our signature blend of herbs and spices, these stuffed peppers are guaranteed to become an instant family favorite!
Total time: 85 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
  • ¼ cup GOYA® Extra Virgin Olive Oil, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1 piece GOYA® Chorizo, finely chopped
  • ¼ cup GOYA® Sofrito
  • 2 tbsp. GOYA® Sazonador Total
  • 6 medium bell peppers (red, green, orange and/or yellow) tops cut off, seeds and veins removed
  • 2 lbs. meatloaf mix (ground pork, ground beef and ground veal)
  • 2 cans (8 oz. each) GOYA® Tomato Sauce
  • 1 cup cooked CANILLA® Extra Long Grain Rice, cooled
  • 2 tbsp. pine nuts
  • 2½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
How to cook:
  1. Step 1
  2. Heat oven to 400°F. Heat 2 tbsp. oil in skillet over medium-high heat. Add onions and chorizo to pan. Cook, stirring occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Stir in sofrito and sazonador total; cook until fragrant, about 30 seconds more; set aside until cool.
  3. Step 2
  4. In medium bowl, gently mix together meatloaf mix, tomato sauce, cooked rice, reserved sofrito mixture, pine nuts and 2½ tsp. adobo until combined.
  5. Step 3
  6. Coat peppers with remaining oil; sprinkle cavities with adobo. Transfer peppers to 9”x13” baking dish. Divide meat mixture evenly among pepper cavities. Cook until peppers are soft and meat mixture is cooked-through (internal temperature should register 165°F on quick-read thermometer), about 1 hour. Let sit 10 minutes before serving.
Notes: Easy Spanish Rice Stuffed Bell Peppers, 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,

Authentic Mexican Stuffed Peppers

Authentic Mexican Stuffed Peppers
This one-pan wonder is the perfect dish for a hectic weeknight. Time-saving hacks like canned spanish rice make preparation a breeze. Just cook, stuff, and bake. For a vegetarian option, substitute beef with our Vegetarian Refried Beans.
Provided by: La Preferida
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1 lb. ground beef or turkey
  • 2 Tbsp. La Preferida Olive Oil
  • ½ cup onion, diced
  • 1 garlic clove, minced
  • 1 pkt. La Preferida Fajita Seasoning or Organic Taco Seasoning
  • 4 bell peppers
  • 1 can La Preferida Spanish Rice (15 oz.)
  • 2 cans La Preferida Enchilada Sauce (10 oz.)
How to cook:
  1. Preheat oven to 325º
  2. In a large skillet, heat olive oil and cook ground beef, onion, and garlic. Add fajita seasoning and mix well during the cooking process. Once ground beef is cooked, drain excess grease from skillet.
  3. Cut peppers in half (lengthwise), removing seeds and ribs. Fill pepper halves with rice and beef as desired.
  4. Take one can of enchilada sauce and pour evenly over a baking sheet. Place filled peppers on a baking dish, on top of the enchilada sauce. Take the second can of enchilada sauce and pour over peppers.
  5. Cover dish with tinfoil and bake for 45 minutes or until peppers are fork tender.
Notes: Spanish Rice Stuffed Bell Peppers, Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious
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