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