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Stuffed Bell Pepper

Course

Main Course, Quick and Easy

Cuisine

Casserole, Hotdish

Servings

Stuffed Peppers

Ingredients

Spanish Rice

• 1/2 lb Ground Beef or Turkey
• 1/2 Tbsp. Lard or butter
• 1/4 Yellow Onion diced
• 2 cups Brown or White Rice cooked
• 1.5 tsp. Garlic Salt
• 1.5 tsp. Chili Powder
• 1 Tbsp. Cumin
• 4 Medium Tomatoes diced
• .5 tsp Ground Ancho Pepper

Stuffed Bell Peppers

• 5 Bell Peppers Caps removed
• 5 slices Tomato optional
• 1.5 cups Shredded Cheddar Cheese

Course Main Course, Quick and Easy Cuisine Casserole, Hotdish Servings Stuffed Peppers Ingredients Spanish Rice 1/2 lb Ground Beef or Turkey 1/2 Tbsp. Lard or butter 1/4 Yellow Onion diced 2 cups Brown or White Rice cooked 1.5 tsp. Garlic Salt 1.5 tsp. Chili Powder 1 Tbsp. Cumin 4 Medium Tomatoes diced .5 tsp Ground Ancho Pepper Stuffed Bell Peppers 5 Bell Peppers Caps removed 5 slices Tomato optional 1.5 cups Shredded Cheddar Cheese

Instructions

Spanish Rice

1. Preheat oven to 375 degrees Fahrenheit.
2. Heat lard or butter over medium heat in a frying pan. Add diced onions and cook until transparent. Add ground beef or turkey and cook until browned.
3. In a medium pan add cooked meat and rice together. Combine all other ingredients and cook over low heat for 10 to 15 minutes. Top with cilantro and serve warm.

Stuffed Bell Pepper

1. Slice the top off of the bell peppers and scoop out seeds from center of pepper.
2. Depending on size of pepper put about 1/2 cup of cooked Spanish Rice in each pepper, or as much as will fit. Top with tomato slice and sprinkle on cheese.
3. Cook Peppers for 20-30 minutes or until cheese is golden brown and pepper is at the consistency you desire.

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