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.
My Private Note
Units: US | Metric
- 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
- 1Set oven to broil.
- 2Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
- 3While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
- 4While 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.
- 5When 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.
- 6Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
- 7Sprinkle remaining shredded cheese over the top of the stuffed peppers.
- 8Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
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Nutritional Facts for Beef & Yellow Spanish Rice Stuffed Bell Peppers
Serving Size: 1 (197 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 143.0
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 3.3 g
- Cholesterol 38.5 mg
- Sodium 41.7 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 1.6 g
- Sugars 2.7 g
- Protein 11.5 g
The following items or measurements are not included: