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Spanish Rice or Stuffed Peppers

From Debbie Gift

Brown in stock pot:

Combine & cook:

Mix and set aside for topping:


For Stuffed Peppers:


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.