Stuffed Bell Peppers With Spanish Rice and Ground Beef

I have come to the conclusion that men do not like bell peppers as much as women do. I say this based on my experience with stuffed bell peppers.

I remember watching my mama make her stuffed peppers, she gave those peppers that, "I can't wait to eat" kind of gaze the whole time she made them. My daddy would eat any and everything you put in front of him. He wasn't a picky eater and when he sat down to eat, he'd eat everything on his plate and never wasted a morsel. Shoot, he'd even find something to sop the plate up with. If memory serves me correctly, he ate stuffed peppers, but I can remember him complain about indigestion from eating them, so mama did not make them very often.

I did not like stuffed bell peppers as a child, but that glorious stuffing mama would put inside of them won my heart. The stuffing was the best thing about those stuffed bell peppers, end of story. Any time mama made stuffed bell peppers she had lots of the stuffing leftover, which meant I could eat a belly full and be satisfied, without even having to touch a bell pepper.

Since those days, I have come to love bell peppers and peppers of any kind and any color, while David will not eat the green ones.He prefers the red, yellow or orange bell peppers, instead of the green bell peppers, because he claims the green ones are not as good and harder to digest. It's the same way my daddy felt about peppers.

So, this is why I have come to the conclusion that men just don't like bell peppers. Is this true?

Sorry for my bluntness, but to me, a ll peppers burp the same. However, there is a little truth behind what David is talking about. According to good old Wikipedia: excluding the Permagreen variety of bell peppers, which maintain their green color when fully ripe, green peppers are not as sweet and slightly more bitter than the yellow and orange peppers, because they are not fully ripened. The red ripened peppers are the sweetest because they are allowed to fully ripen on the plant in the sunshine. A bell pepper's taste can also be affected by the growing conditions and if they are allowed to ripen after harvest in storage.

Green, yellow, orange and red bell peppers are the most common colors, however, we have found pale yellow, white and purple bell peppers a couple of summers ago at our favorite farmers' market. They are quite unusual looking, but in my opinion are just as tasty as the rest of the bell pepper varieties.

Read more: [Bell Pepper Facts and Tips]

This recipe is altered from the one my mama used to make, by adding Spanish herbs and spices. This recipe makes enough stuffing for about 8 or more peppers, depending on the size. David and I cannot possibly eat that many peppers at one time. I like this recipe for exactly that reason. The extra stuffing can be put into a zip-top bag and frozen in the freezer for up to six months to use another time.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite!

Here's how I make them:

Preheat oven to 350 degrees F.

Prepare rice according to package instructions and set aside.

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.

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.

Carefully remove the peppers from the water and allow them to drain.

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.

Allow them to cool about 10 minutes before serving.

Notes:

If the peppers won't stand up, use wadded up foil rings to sit the peppers down inside, so that they do not spill over.

Allow any extra stuffing to cool, then freeze for up to 6 months.

So, do you like peppers? I hope this recipe will win you over.

Comment below to tell me what you think!

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!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6

Calories 522 kcal

Cook Mode Prevent your screen from going to sleep

• 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)

• Preheat oven to 350 degrees F.

• Prepare rice according to package instructions and set aside.

• 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.

• 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.

• Carefully remove the peppers from the water and allow them to drain.

• 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.

• Allow them to cool about 10 minutes before serving.

If the peppers won't stand up, use wadded up foil rings to sit the peppers down inside, so that they do not spill over.

Allow any extra stuffing to cool, then freeze for up to 6 months.

Calories: 522 kcal | Carbohydrates: 38 g | Protein: 27 g | Fat: 28 g | Saturated Fat: 13 g | Cholesterol: 93 mg | Sodium: 1465 mg | Potassium: 814 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 4910 IU | Vitamin C: 157.8 mg | Calcium: 325 mg | Iron: 3.8 mg

Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

You have Successfully Subscribed!

hagerlaiden.blogspot.com

Source: https://www.themountainkitchen.com/stuffed-bell-peppers/

Share this post