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Spanish Rice or Stuffed Peppers
January 24th, 2016 by Alice

From Debbie Gift

Brown in stock pot:

  • 1½ pounds lean ground beef
  • 2 cloves chopped garlic
  • ½ cup chopped onion (or 1 teaspoon dried onion flakes)
  • Canola or olive oil

Combine & cook:

  • 1 ½ cups white rice
  • 1 ¼ cups water
  • 14 oz can stewed tomatoes
  • Fresh ground black pepper to taste

Mix and set aside for topping:

  • 1-2 cups breadcrumbs
  • 2-4 Tbsp margarine or butter, melted or canola oil

Garnish:

  • Jalapeño peppers

For Stuffed Peppers:

  • 3 large bell peppers
  • 1-2 additional cans of tomato sauce for Stuffed Peppers

Directions:

Add browned meat mixture to rice mixture.

For Spanish Rice:

Place in oven proof baking dish, top with breadcrumbs.

Serve garnished with jalapeño peppers.

For Stuffed Peppers:

Wash, halve and seed 3 large green peppers. Boil for 5 minutes or until just softened. Drain.

Stuff meat/rice mixture into green peppers.

Top with extra cans of tomato sauce and breadcrumb mixture.

Bake at 350°F for 10-20 minutes or until crumbs are browned and or tomato sauce is hot.

Serve garnished with jalapeño peppers.


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