Spicy Spanish Rice Stuffed Peppers Recipes

EASY SPANISH RICE STUFFED BELL 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.

SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)

Steps:

• Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
• Heat the oil, sauté the red pepper slowly until it is tender and remove.
• Fry the onion until tender, add the cod brown it lightly.
• Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
• Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.

SPANISH STUFFED PEPPERS

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.

SPICY SPANISH RICE STUFFED PEPPERS

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

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.