These Mexican Stuffed Peppers make an easy dinner that is ready to grab for busy families.
Hamburger recipes are a rarity on this blog. Other than ground turkey a few times a year, I don't eat ground meats. Dave on the other hand seems to be of the opinion that hamburger itself should be an entire food group. He loves the stuff. One day, I saw him lovingly arranging colorful and carefully cored yellow & orange sweet peppers in a casserole dish. This caught my attention, because typically his idea of cooking is the one pot meal, unceremoniously scooped into a big bowl.
I snapped a shot of the stuffed peppers with my phone, when they came out of the oven. He seemed quite pleased with his creation as he happily chomped a couple down, so I asked him for the recipe to share with my more carnivorous readers. It's pretty easy and doesn't have any of the weird ingredients, I'm so fond of.
- 1 pound hamburger ( used 80%)
- 1 box Spanish rice
- 10 oz diced tomatoes with chilis canned, hot or mild, your choice
- 8 oz. can tomato sauce
- 2 cups water
- 2 tbs butter or spread
- 6-8 large sweet peppers
- shredded cheddar cheese
- Fry hamburger in skillet over med to med-high heat while breaking into crumbles. Drain off grease.
- Add rice, seasoning packet, tomatoes, sauce, water and butter. Stir, once it starts to bubble, reduce to low and cover. Simmer approximately 20 minutes, until liquid is absorbed.
- Preheat oven to 350 degrees.
- Core & deseed the peppers, then stuff with filling. Arrange in baking dish or oven safe pan, and add ¼-1/2 cup of water to bottom of pan to create a shallow water bath, Cover the dish with foil.
- Bake for 20 minutes. Peel back an edge of the foil and test doneness of pepper with fork: a) if fork goes through easily uncover top with cheese and bake 5 more minutes b) if peppers are not done yet, bake covered for 10 more minutes, then uncover, top with cheese and bake 5 more minutes.
- Serve as is, or with hot sauce or tomato sauce.