Beef Yellow Spanish Rice Stuffed Bell Peppers Recipe

Ingredients for Beef Yellow Spanish Rice Stuffed Bell Peppers

• 4 large bell peppers
• 1 lb ground beef
• Ground Black Pepper
• Cayenne Pepper
• Onion Powder
• 5-8 shakes chili powder
• 5-8 shakes paprika
• Dried Sage
• Yellow Rice
• 1 (15-ounce) can diced tomatoes, undrained
• Shredded Cheddar Cheese

How to Make Beef Yellow Spanish Rice Stuffed Bell Peppers

1. Preheat oven to 375°F (190°C).
2. Brown 1 lb ground beef in a large skillet over medium-high heat. Drain excess fat.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet and cook until softened, about 5 minutes.
4. Stir in 1 cup uncooked long-grain rice, 1 (15-ounce) can yellow corn, drained, 1 (15-ounce) can diced tomatoes, undrained, and 2 cups beef broth.
5. Season generously with 5-8 shakes each of cumin, chili powder, paprika, and garlic powder (or to taste).
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is tender.
7. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
8. Spoon the rice mixture into the bell pepper halves.
9. Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and filling is heated through.
10. Garnish with fresh cilantro or your favorite toppings before serving. Enjoy!