Spanish Stuffed Bell Peppers Recipes

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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

SPANISH-STYLE STUFFED BELL PEPPERS



Spanish-Style Stuffed Bell Peppers image

Categories     Tomato     Side     Bake     Low Cal     Almond     Pea     Bell Pepper     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 12

four 1/2-pound whole green or red bell peppers plus 1/4 cup minced red bell pepper
3 tablespoons olive oil
1 onion, chopped
1 tomato, peeled, seeded, and chopped
1 garlic clove, minced
3/4 cup long-grain rice
2 1/4 cups chicken broth
2 tablespoons slivered almonds, toasted lightly
1/2 cup fresh or thawed frozen peas
1/2 pound zucchini, scrubbed and cut into 1/4-inch cubes
1/2 teaspoon ground cumin
lemon wedges for garnish

Steps:

  • Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
  • In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.

SPANISH STUFFED PEPPERS



Spanish stuffed peppers image

Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze

Provided by Sarah Cook

Categories     Main course, Side dish

Time 1h20m

Yield Serves 8 as a starter, or 4 as a lunch or light supper

Number Of Ingredients 9

4 red peppers
150g pack cherry or baby plum tomato (we use a mixture for their colour)
½ ciabatta loaf, or similar, cut into 2.5cm chunks
3 fat garlic cloves , thinly sliced
140g chorizo , cut into chunky slices
4 tbsp sherry vinegar
4 tbsp good-quality olive oil
pinch of caster or granulated sugar
parsley (optional) and more crusty bread, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
  • Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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 BEEF-STUFFED PEPPERS



Mexican Beef-Stuffed Peppers image

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

Steps:

  • Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

CHICKEN-STUFFED BELL PEPPERS SPANISH STYLE



Chicken-Stuffed Bell Peppers Spanish Style image

Provided by Marie T. Mora

Categories     Chicken     Tomato     Bake     Cheddar     Bell Pepper     Summer     Bon Appétit     New Mexico

Yield Serves 8

Number Of Ingredients 9

2 cups diced cooked chicken
1 medium onion, chopped
1 cup packed grated sharp cheddar cheese (about 4 ounces)
3/4 cup tomato sauce
1 4-ounce can chopped mild green chilies
2 large garlic cloves, minced
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 yellow or green bell peppers

Steps:

  • Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.

CHORIZO STUFFED BELL PEPPERS



Chorizo Stuffed Bell Peppers image

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Provided by MALAPSO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Steps:

  • Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  • In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  • Bake in preheated oven about 30 minutes.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g

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