Spanish Rice Stuffed Peppers Food

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SPANISH STUFFED PEPPERS



Spanish Stuffed Peppers image

This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.

Provided by Galley Wench

Categories     Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (16 ounce) can diced tomatoes
1 1/2 cups water
1/2 cup bottled chili sauce
1 jalapeno, seeded and minced (optional)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 dash pepper
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
1/4 cup fresh cilantro (optional)
3/4 cup uncooked white rice
6 large poblano peppers, roasted
1 (15 ounce) can black beans, drained
8 ounces monterey jack cheese, shredded (2 cups, divided)

Steps:

  • Spanish Rice (can be made in advance):.
  • Sauté onion, garlic and pepper in vegetable oil until tender.
  • Add rest of ingredients.
  • Stir, cover and simmer for 35-40 minutes.
  • Stuffed Peppers:.
  • Spray casserole dish with non-stick spray.
  • Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
  • Mix together Spanish rice, beans and 1 cup cheese.
  • Divide the rice/bean mixture between the poblano peppers.
  • Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
  • Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
  • Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

SPANISH RICE STUFFED BELL PEPPERS



Spanish Rice Stuffed Bell Peppers image

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 1h5m

Yield 4

Number Of Ingredients 6

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Steps:

  • Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
  • Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
  • Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
  • Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g

RICE-STUFFED PEPPERS



Rice-Stuffed Peppers image

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. -Lisa Easley, Longview, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3-3/4 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
CHEESE SAUCE:
1-1/2 pounds American cheese, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Nutrition Facts : Calories 662 calories, Fat 33g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1964mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)



Spanish Rice-Stuffed Peppers (Pimientos Rellenos) image

ZWT7, South & Central America. These stuffed peppers cook in the sweet juices from the tomato and peppers. From http://www.spain-recipes.com

Provided by UmmBinat

Categories     Peppers

Time 1h20m

Yield 4 Stuffed Peppers, 4 serving(s)

Number Of Ingredients 10

1 ounce short-grained Spanish rice (such as Bomba or Calasparra)
2 -3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomatoes, skinned and chopped
3 ounces salt cod fish
saffron
chopped fresh parsley
salt

Steps:

  • Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
  • Heat the oil, sauté the red pepper slowly until it is tender and remove.
  • Fry the onion until tender, add the cod brown it lightly.
  • Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
  • Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.

Nutrition Facts : Calories 186.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 32.4, Sodium 1505.5, Carbohydrate 12.9, Fiber 4.2, Sugar 8.7, Protein 15.5

OUTSTANDING SPANISH STUFFED GREEN BELL PEPPERS



Outstanding Spanish Stuffed Green Bell Peppers image

This is an easy dish to prepare and the flavor is wonderful. i usually serve it with a nice salad and the meal is complete. ENJOY!

Provided by polly salama

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 green peppers (you can use any color)
2 packages of lipton Spanish rice
1 (16 ounce) can diced tomatoes with jalapenos
2 lbs ground beef
4 chipotle chiles in adobo, seeded and chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese

Steps:

  • trim the top off of the peppers and take out the seeds.
  • in large pot of boiling water add the peppers and cook for 20 minutes.
  • Brown the ground beef and drain.
  • prepare the spanish rice as directed on package.
  • when the rice is finished,add it and the ground beef in a large bowl.
  • combine the rest of the ingredients to the rice mixture.
  • drain the green peppers and stuff with the rice mixture.
  • in a preheated 350 oven cook the stuffed peppers (covered with aluminum foil) for 20-25 minutes.
  • you will have left over rice mixture.
  • i usually freeze it for another time.
  • it is also good as a side dish (not stuffed in peppers).

MEXICAN RICE STUFFED POBLANO PEPPERS



Mexican Rice Stuffed Poblano Peppers image

Make and share this Mexican Rice Stuffed Poblano Peppers recipe from Food.com.

Provided by TXS3003

Categories     Low Cholesterol

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup jasmine rice
1 (10 ounce) can Rotel tomatoes & chilies
1/2 red onion, chopped
3 scallions, chopped
1 tablespoon cumin
1 tablespoon garlic, minced
5 poblano peppers
4 cups water
1 cup mexican cheese
1 (15 ounce) can black beans

Steps:

  • Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
  • add rotel (and juice), garlic, onion, cumn.
  • fry one more minute and pour into sauce pan with the water and beans.
  • boil for 15 minutes or until tender.
  • in the mean time, slice poblano peppers in half and remove seeds.
  • Broil peppers for 3-5 minutes to begin roasting.
  • Pile rice mix on top of poblano peppers and sprinkle with cheese.
  • bake for 15-20 minutes, until cheese is lightly browned.

Nutrition Facts : Calories 387, Fat 10.2, SaturatedFat 5.3, Cholesterol 27.7, Sodium 546.3, Carbohydrate 59.6, Fiber 10.6, Sugar 1.9, Protein 16.6

BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS



Beef & Yellow Spanish Rice Stuffed Bell Peppers image

Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.

Provided by SJBG2110

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 bell peppers, halved and seeded, any color
1 lb ground beef
ground black pepper, to taste
cayenne pepper, to taste
onion powder, to taste
chili powder, to taste
paprika, to taste
dried sage, to taste
2 1/2 cups yellow rice (I used an 8oz box of Goya brand )
1 (14 1/2 ounce) can diced tomatoes
2 cups shredded cheddar cheese

Steps:

  • Set oven to broil.
  • Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
  • While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
  • While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
  • When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
  • Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
  • Sprinkle remaining shredded cheese over the top of the stuffed peppers.
  • Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
  • Enjoy!

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB



Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb image

The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.

Provided by ColoradoCookin

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 large green peppers
8 ounces ground turkey
1/2 cup chopped onion
1 cup cooked brown rice
1 cup recipe-style stewed tomatoes (with juices)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce finely shredded low-fat cheddar cheese

Steps:

  • Bring water in a large saucepan to a boil.
  • Meanwhile, cut the peppers lengthwise in half.
  • Remove and discard the stems, seeds and membranes.
  • Carefully, place the peppers in the boiling water for 3 minutes.
  • Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  • Preheat the oven to 375 degrees.
  • Lightly spray an unheated large skillet with no-stick spray.
  • Add the turkey and onions.
  • Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  • Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Place the pepper halves in an 8x8x2 baking dish.
  • Spoon the meat mixture into the pepper shells.
  • Sprinkle the cheese on top.
  • Bake about 10 minutes or until heated through.

Nutrition Facts : Calories 205.6, Fat 5.9, SaturatedFat 1.7, Cholesterol 46.3, Sodium 533.2, Carbohydrate 24.7, Fiber 3.6, Sugar 7.5, Protein 14.6

CROCK POT SPANISH STUFFED GREEN BELL PEPPERS



Crock Pot Spanish Stuffed Green Bell Peppers image

Make and share this Crock Pot Spanish Stuffed Green Bell Peppers recipe from Food.com.

Provided by BakinBaby

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (7 ounce) Spanish rice mix
1 egg
1/4 cup onion (chopped)
4 green peppers (halved, cored and seeded)
1 (28 ounce) can tomatoes
1 (10 3/4 ounce) tomato soup
1 cup water
1/2 cup sharp cheddar cheese (shredded)

Steps:

  • Combine beef,rice mix (reserving seasoning packet), egg & onions.
  • Divide and stuff meat mixture into pepper halves.
  • Pour tomatoes into slow cooker, arrange pepper halves on top.
  • Combine tomato soup, rice-mix seasoning packet & water, then pour over peppers.
  • Cover, and cook on low 8-10 hours in crock pot.
  • Twenty minutes before the end of cooking tim, top stuffed peppers with cheese.

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