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:
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.