Stuffed Peppers

Submitted by DairyFreeMom

"The perfect got to recipe to spice up your dinner. This is a dish I learned from my mother. It has a ton of Puerto Rican influence on a typical American dish. (: Time may vary depending on your oven. It would be best to cook the rice before and let cool. Great as a dish on its own or can be paired with scalloped potatoes or mashed potatoes."

 

• Ready In: 2hrs
• Ingredients: 12
• Yields: 4-8 peppers
• Serves: 4-8

ingredients

• 1 cup rice
• 2 cups water
• 2 tablespoons oil (any kind you prefer)
• 1 (24 ounce) package ground beef (package size can be higher)
• 4 -8 green bell peppers (the bigger the better)
• 2 tablespoons adobo seasoning (Hispanic isle)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Mrs. Dash table blend seasoning
• 1 (6 1/3 ounce) box Sazon Goya seasoning (Hispanic isle)
• 3 tablespoons parsley flakes
• ketchup

directions

1. Add the water into a pot with the salt and oil. Let the water boil (Hi) and then add rice.
2. When the water is almost gone turn the heat down to midway between low and medium heat.
3. Preheat oven to 375°F.
4. Cut circle whole and take out the inside (including seeds) of the peppers. Stab them all around making sure to get under the pepper with a knife to let excess liquid drain while cooking.
5. In a mixing bowl, combine ground beef, adobo, onion powder, garlic powder, Mrs. Dash, 6 packages of sazon, and parsley flakes.
6. Mix thoroughly until seasoning and meat is combine completely.
7. Add rice to meat and continue to mix through-out. (I always use my hands. It mixes better that way).
8. With a spoon stuff ground beef into peppers. If there is excess meat, form more meat on top of peppers.
9. Put in oven tray and place in oven.
10. After, 1 hour of cooking add ketchup to the top of each pepper and spread with a knife until covering all meat.
11. After the full 1hr 30 min cut one in half and make sure the inside is completely cooked.
12. Let stand before serving.