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
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 (15-ounce) can yellow corn, drained
- 2 cups beef broth
- 5-8 shakes cumin
- 5-8 shakes garlic powder
- fresh cilantro
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How to Make Beef Yellow Spanish Rice Stuffed Bell Peppers
- Preheat oven to 375°F (190°C).
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain excess fat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet and cook until softened, about 5 minutes.
- 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.
- Season generously with 5-8 shakes each of cumin, chili powder, paprika, and garlic powder (or to taste).
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is tender.
- Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
- Spoon the rice mixture into the bell pepper halves.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and filling is heated through.
- Garnish with fresh cilantro or your favorite toppings before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
16g
Carbs
1g
