Mexican Stuffed Bell Peppers

Tender bell peppers stuffed with mexican-spiced ground beef and rice are easy and quick to make!

Ingredients for 2 persons

  • 2 large red bell peppers
  • 200 g of ground beef
  • 70 g of raw rice (= 200 g of cooked rice)
  • 40 g of grated cheese
  • 1 tablespoon of olive oil

Mixture of spices:

  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • ½ teaspoon of ground pepper
  • ½ teaspoon of paprika
  • ¼ teaspoon of dried garlic
  • ¼ teaspoon of onion powder
  • ¼ teaspoon of paprika  

Directions

Preheat the oven to 400 ° F / 200 ° C.

Step 1: cook the rice in water

In a saucepan of boiling water, add the rice. Cook on high heat, respecting the cooking time indicated on the package.

After cooking, drain the rice in a colander and rinse with cold water to prevent the rice grains from clumping together. Set aside.

You can also use already cooked rice: you have to use 200 g of cooked rice for this recipe.

Step 2:

In a frying pan, heat the olive oil and brown the ground beef over medium heat (7/10). Stop cooking when the first pieces of beef begin to grill.

Step 3:

Add the mixture of spices and cooked rice to the beef pan. Mix well. Set aside.

Step 4:

Cut the top of each bell pepper.

Empty the inside of the bell peppers: remove the white membrane and seeds. Rinse the bell peppers with cold water to remove the last seeds.

Put the bell peppers on a baking sheet covered with baking paper.

Step 5:

Garnish the bell peppers with the mixture of beef and rice with spices.

Sprinkle grated cheese over bell peppers.

Bake at 400 ° F / 200 ° C for 15 minutes.

Serve straight out of the oven.

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