Robbie made these delicious stuffed red peppers for dinner tonight. He adapted the following recipe, Spanish Beef and Rice, from Rachael Ray's cookbook, 30-Minute Meals 2.Spanish Beef and Rice
2 cups beef stock
1 & 3/4 cups water
1 tablespoon butter
2 cups white rice (Robbie used Uncle Ben's Minute Rice, Imported from Alaska)
1 tablespoon olive oil, preferably extra-virgin
1 & 2/3 pounds of ground sirloin (Robbie used deer hamburger)
Salt and pepper to taste
1 large onion finely chopped
4 cloves garlic (we buy the minced stuff in a jar from Costco)
1 green bell pepper, seeded and finely chopped (Robbie omitted this step, as we used the mixture to stuff in red bell peppers)
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoons ground cloves (Robbie doesn't add cloves to any recipe, so this step was omitted)
2 teaspoons ground cumin
1/4 cup chopped fresh parsley (Omitted, not on hand)
Robbie's Additions
Jalapeno
2 red bell peppers whole
1 cup Tillamook Garlic Chili Pepper Cheddar Cheese (What we had in the fridge)
Bring beef stock, water, and butter to a full boil in a medium-size pot. Add rice, reduce heat and cover pot. Cook 20 minutes, until rice is tender and most of the liquid is absorbed.
Heat a large, deep skillet over medium-high heat. Add oil, onion, garlic, and jalapenos, saute until the veggies are tender. Add meat, and Worcestershire and brown. Add tomatoes sauce, cloves, cumin, and parsley. Bring to a low boil and then reduce heat to low.
Combine cooked rice, and cheese with meat mixture. Stuff into red peppers, and bake in the oven for 20 minutes.
***We boiled the peppers first to soften them slightly before stuffing them. Advice courtesy of Grandma Marilyn.***
Robbie's peppers were awesome, and I highly recommend this recipe to you our family and friends. If you try them and add a different spin, let us know how it goes.
Bob Appetit
