Best Spanish Stuffed Peppers Recipes

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SPANISH RICE STUFFED BELL PEPPERS



Spanish Rice Stuffed Bell Peppers image

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 1h5m

Yield 4

Number Of Ingredients 6

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Steps:

  • Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g

EASY SPANISH RICE STUFFED BELL PEPPERS



Easy Spanish Rice Stuffed Bell Peppers image

My Brother Dan made this the other night-Yummy!

Provided by Becky Graves

Categories     Rice Sides

Time 1h40m

Number Of Ingredients 9

3 lb ground beef
6 large bell peppers-red, yellow, orange or green
salt and pepper to taste
1 tsp minced garlic
1 tsp dried cilantro
2 box rice a roni spanish rice *see note*
1 Tbsp butter
1 can(s) mexican tomatoes
5 c water *see note*

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 STUFFED BELL PEPPERS



Spanish Stuffed Bell Peppers image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

6 green, red or yellow bell peppers, or a combination
1 tablespoon olive oil, plus additional for drizzling tops of peppers
1 onion, minced
2 large garlic cloves, minced or to taste
1 teaspoon hot Madras curry powder, or to taste
1 teaspoon ground ginger
3 cups cooked long grain rice, preferably basmati
1 pound ground veal
10-ounce package frozen peas, cooked according to package directions
3 firm, ripe tomatoes, diced
1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
3 tablespoons minced fresh cilantro, or to taste
Salt, to taste
Cayenne pepper, to taste (optional)
3 tablespoons fresh or dry bread crumbs
Lemon juice or wedges

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.

SPANISH STUFFED PEPPERS



Spanish Stuffed Peppers image

This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.

Provided by Galley Wench

Categories     Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (16 ounce) can diced tomatoes
1 1/2 cups water
1/2 cup bottled chili sauce
1 jalapeno, seeded and minced (optional)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 dash pepper
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
1/4 cup fresh cilantro (optional)
3/4 cup uncooked white rice
6 large poblano peppers, roasted
1 (15 ounce) can black beans, drained
8 ounces monterey jack cheese, shredded (2 cups, divided)

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.

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS



Crock Pot Spanish Stuffed Green Bell Peppers image

Make and share this Crock Pot Spanish Stuffed Green Bell Peppers recipe from Food.com.

Provided by BakinBaby

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (7 ounce) Spanish rice mix
1 egg
1/4 cup onion (chopped)
4 green peppers (halved, cored and seeded)
1 (28 ounce) can tomatoes
1 (10 3/4 ounce) tomato soup
1 cup water
1/2 cup sharp cheddar cheese (shredded)

Steps:

  • Combine beef,rice mix (reserving seasoning packet), egg & onions.
  • Divide and stuff meat mixture into pepper halves.
  • Pour tomatoes into slow cooker, arrange pepper halves on top.
  • Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
  • Cover, and cook on low 8-10 hours in crock pot.
  • Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

SPANISH-STYLE STUFFED BELL PEPPERS



Spanish-Style Stuffed Bell Peppers image

Categories     Tomato     Side     Bake     Low Cal     Almond     Pea     Bell Pepper     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 12

four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper
3 tablespoons olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
2 1/4 cups chicken broth
2 tablespoons slivered almonds, toasted lightly
1/2 cup fresh or thawed frozen peas
1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes
1/2 teaspoon ground cumin
lemon wedges for garnish

Steps:

  • Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
  • In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB



Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb image

The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.

Provided by ColoradoCookin

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 large green peppers
8 ounces ground turkey
1/2 cup chopped onion
1 cup cooked brown rice
1 cup recipe-style stewed tomatoes (with juices)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce finely shredded low-fat cheddar cheese

Steps:

  • Bring water in a large saucepan to a boil.
  • Meanwhile, cut the peppers lengthwise in half.
  • Remove and discard the stems, seeds and membranes.
  • Carefully, place the peppers in the boiling water for 3 minutes.
  • Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  • Preheat the oven to 375 degrees.
  • Lightly spray an unheated large skillet with no-stick spray.
  • Add the turkey and onions.
  • Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  • Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Place the pepper halves in an 8x8x2 baking dish.
  • Spoon the meat mixture into the pepper shells.
  • Sprinkle the cheese on top.
  • Bake about 10 minutes or until heated through.

Nutrition Facts : Calories 205.6, Fat 5.9, SaturatedFat 1.7, Cholesterol 46.3, Sodium 533.2, Carbohydrate 24.7, Fiber 3.6, Sugar 7.5, Protein 14.6

BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS



Beef & Yellow Spanish Rice Stuffed Bell Peppers image

Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.

Provided by SJBG2110

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 bell peppers, halved and seeded, any color
1 lb ground beef
ground black pepper, to taste
cayenne pepper, to taste
onion powder, to taste
chili powder, to taste
paprika, to taste
dried sage, to taste
2 1/2 cups yellow rice (I used an 8oz box of Goya brand )
1 (14 1/2 ounce) can diced tomatoes
2 cups shredded cheddar cheese

Steps:

  • Set oven to broil.
  • Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
  • While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
  • While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
  • When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
  • Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
  • Sprinkle remaining shredded cheese over the top of the stuffed peppers.
  • Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
  • Enjoy!

SPICY SPANISH RICE STUFFED PEPPERS



Spicy Spanish rice stuffed peppers image

"Some like it hot" .. these stuffed peppers are bit hot/mild depending on how much jalapenos you use. These are a tasty change up from the ordinary stuffed pepper.

Provided by Mary Lee

Categories     Beef

Time 1h30m

Number Of Ingredients 11

8 - 10 peppers (depending on size) tops removed, rinsed and cored .. ( you can use green, yellow or red peppers)
1 1/2 pound ground beef
1/2 pound ground pork
1 1/2 cups precooked liptons spanish rice*
1 pkg liptons dry onion soup mix
1 large egg
1-3 small jalapeno peppers diced small ( you decide how many for how hot tasting you want it)
1 15oz can diced italian tomatoes ( in seperate med. pot cook to near boiling with tomato sauce set aside)
1 lrg can tomato sauce(cooked with tomatoes holding back 1/4 cup )
salt / pepper to taste
8 oz bag shredded taco or colby jack cheese for topping of 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 RICE STUFFED BELL PEPPERS



SPANISH RICE STUFFED BELL PEPPERS image

Categories     Pepper     Appetizer     Quick & Easy     Healthy     Simmer

Yield 6 people

Number Of Ingredients 10

One 6 oz. package Farmhouse® 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

Steps:

  • Preheat oven to 350°. 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. 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. 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. Add ground beef and cook until meat is no longer pink. 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 for 30 minutes. Remove from oven and sprinkle cheese on top of peppers. Return to oven and bake an additional 3 minutes until cheese melts. Remove from oven and serve.

CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE



Chicken-Stuffed Bell Peppers Spanish Style image

Provided by Marie T. Mora

Categories     Chicken     Tomato     Bake     Cheddar     Bell Pepper     Summer     Bon Appétit     New Mexico

Yield Serves 8

Number Of Ingredients 9

2 cups diced cooked chicken
1 medium onion, chopped
1 cup packed grated sharp cheddar cheese (about 4 ounces)
3/4 cup tomato sauce
1 4-ounce can chopped mild green chilies
2 large garlic cloves, minced
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 yellow or green bell peppers

Steps:

  • Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.

SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)



Spanish Rice-Stuffed Peppers (Pimientos Rellenos) image

ZWT7, South & Central America. These stuffed peppers cook in the sweet juices from the tomato and peppers. From http://www.spain-recipes.com

Provided by UmmBinat

Categories     Peppers

Time 1h20m

Yield 4 Stuffed Peppers, 4 serving(s)

Number Of Ingredients 10

1 ounce short-grained Spanish rice (such as Bomba or Calasparra)
2 -3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomatoes, skinned and chopped
3 ounces salt cod fish
saffron
chopped fresh parsley
salt

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.

Nutrition Facts : Calories 186.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 32.4, Sodium 1505.5, Carbohydrate 12.9, Fiber 4.2, Sugar 8.7, Protein 15.5

SPANISH STUFFED PEPPERS



Spanish stuffed peppers image

Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze

Provided by Sarah Cook

Categories     Main course, Side dish

Time 1h20m

Yield Serves 8 as a starter, or 4 as a lunch or light supper

Number Of Ingredients 9

4 red peppers
150g pack cherry or baby plum tomato (we use a mixture for their colour)
½ ciabatta loaf, or similar, cut into 2.5cm chunks
3 fat garlic cloves , thinly sliced
140g chorizo , cut into chunky slices
4 tbsp sherry vinegar
4 tbsp good-quality olive oil
pinch of caster or granulated sugar
parsley (optional) and more crusty bread, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
  • Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS



Outstanding Spanish Stuffed Green Bell Peppers image

This is an easy dish to prepare and the flavor is wonderful. i usually serve it with a nice salad and the meal is complete. ENJOY!

Provided by polly salama

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 green peppers (you can use any color)
2 packages of lipton Spanish rice
1 (16 ounce) can diced tomatoes with jalapenos
2 lbs ground beef
4 chipotle chiles in adobo, seeded and chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese

Steps:

  • trim the top off of the peppers and take out the seeds.
  • in large pot of boiling water add the peppers and cook for 20 minutes.
  • Brown the ground beef and drain.
  • prepare the spanish rice as directed on package.
  • when the rice is finished,add it and the ground beef in a large bowl.
  • combine the rest of the ingredients to the rice mixture.
  • drain the green peppers and stuff with the rice mixture.
  • in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
  • you will have left over rice mixture.
  • i usually freeze it for another time.
  • it is also good as a side dish (not stuffed in peppers).

SPANISH RICE STUFFED PEPPERS



Spanish rice stuffed peppers image

Easy to prepare and delicious, Great for a party dish to pass or for a summer evening meal. Enjoy with a blackened ale.

Provided by Dave Whitford

Categories     Tacos & Burritos

Time 1h30m

Number Of Ingredients 7

6 medium bell peppers, any color
1 lb 80~85% lean ground beef (or turkey if you prefer)
1 pkg taco seasoning mix (i prefer old elpaso or orttega)
1 jar(s) 16 0z of pace medium chunky salsa or picante sauce
1 pkg knorr or zatarans spanish rice
1 can(s) small can of old elpaso or ortega diced chili peppers (optional)
1 pkg 1 1/2 cup of your favorite type of shredded cheese

Steps:

  • 1. Wash peppers under running water, remove stem and slice in half from top to bottom. Remove fibers and seeds,re-rinse under cold water, place on foil lined baking pan and set aside.
  • 2. Pre heat oven to 400 degrees. In a skillet, prepare ground meat according to directions on taco seasoning packet. In a 4~6 qt caserole dish, prepare the rice mix with the full jar of salsa. Rinse jar with no more than 1/3 jar of water and add to rice along with the optional can of green chilis. Cook as directed on package. Don't add extra water.
  • 3. When the rice and ground meat are done, add the taco meat to the rice and mix thoroughly. Using a large serving spoon, fill each pepper half with the rice and meat mixture, slightly mounding the mix.
  • 4. Cover peppers with alumnum foil, shiny side down and bake in the preheated oven for 45~50 minutes. Remove foil, cover the pepper well with shredded cheese. (Aprox one heaping tablespoon) and return un covered to hot oven for 10 minutes or until cheese is completely melted.
  • 5. Save any left over rice and meat mix as a topping for snack crackers.

SPANISH INSPIRED STUFFED PEPPERS



Spanish Inspired Stuffed Peppers image

I developed this recipe because over the past year I have developed a love affair with chorizo and goat cheese. I think they work so well together and have used one or both of them in everything from salads to egg dishes. This is the recipe I am most proud of!

Provided by irishmom1979

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 bell peppers
1 cup corn
2 cups cooked white rice (not instant)
1 lb chorizo sausage, browned
8 ounces tomato sauce
1 diced onion
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon butter
1 tablespoon flour
1 cup milk
8 ounces goat cheese

Steps:

  • Preheat oven to 350.
  • Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers.
  • Bake them for 45 minutes in oven.
  • While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens.
  • Place the peppers on a plate and spoon the cheese sauce on top and enjoy!

Nutrition Facts : Calories 1017, Fat 66.8, SaturatedFat 31.5, Cholesterol 160.8, Sodium 2054.8, Carbohydrate 57.9, Fiber 5.1, Sugar 9.3, Protein 47.6

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