Spanish Rice Stuffed Bell Peppers Recipe

Name: Spanish Rice Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 6 oz. package Farmhouse(R) Spanish Rice; One 14 oz. can diced tomatoes, undrained; 1-1/2 cups water; 6 green, red, yellow or orange bell peppers (choose bell peppers with straight sides and that will stand upright); 2 Tablespoons butter or margarine; 1/2 cup onion, chopped; 1/2 cup celery, chopped; 2 cloves garlic, chopped; 1 lb. lean ground beef; 1 cup grated cheddar cheese

Servings: persons

One 6 oz. package Farmhouse(R) Spanish Rice
One 14 oz. can diced tomatoes, undrained
1-1/2 cups water
6 green, red, yellow or orange bell peppers (choose bell peppers with straight sides and that will stand upright)
2 Tablespoons butter or margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1 lb. lean ground beef
1 cup grated cheddar cheese

1
Preheat oven to 350u00b0.
2
In medium sauce pan over medium heat, bring water, tomatoes, rice and contents of seasoning packet just to boil. Reduce to low boil, cover, and cook for 25 minutes. Uncover and remove from heat.
3
Prepare peppers by cutting off tops. Set pepper tops aside. Scrape out insides of peppers to remove seeds and membrane. Discard scrapings. Place peppers in baking pan. Remove stems from reserved pepper tops and chop pepper tops into small pieces.
4
While rice is cooking, in medium skillet over medium heat, add butter, onion, celery, garlic and chopped pepper tops. Cook until soft, about 5 minutes, stirring frequently.
5
Add ground beef and cook until meat is no longer pink. Remove from heat and drain excess grease.
6
Add rice into meat mixture and stir until combined. Fill peppers with mixture.
7
Place stuffed peppers in oven and bake for 30 minutes. Remove from oven and sprinkle cheese on top of peppers.
8
Return to oven and bake an additional 3 minutes until cheese melts.
9
Remove from oven and serve.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 6 oz. package Farmhouse(R) Spanish Rice, One 14 oz. can diced tomatoes, undrained, 1-1/2 cups water, 6 green, red, yellow or orange bell peppers (choose bell peppers with straight sides and that will stand upright), and more.

Yes, Spanish Rice Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Rice Stuffed Bell Peppers

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