I have always wanted to make Spanish rice stuffed bell peppers. So when I came to visit my Grandma, we decided to make them together. Cooking is an excellent way for us to spend quality time together, and I hadn’t seen her in over two years! I was surprised at how easy it was to make these. We will definitely make this again. Next time we’re going to try this recipe filling in cabbage leaves.
Spanish Rice Stuffed Bell PeppersPrint Recipe
- 2 cups of water
- 1 cup of uncooked rice
- 1/2 teaspoon of salt
- 2 cups of pre-cooked minced chicken
- 1 15-ounce can of unsalted corn kernels
- 1 15-ounce can of black beans, drained and rinsed
- 1 15-ounce can petite diced tomatoes
- 1 4-ounce can of green chiles
- 1 cup of shredded mozzarella cheese
- 1 4-ounce container of crumbled feta cheese
- 3 teaspoons of dried cilantro
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1/2 teaspoon of chilli powder
- Salt and pepper to taste
- 6 bell peppers
- Preheat the oven to 350 degrees. Line an 11×17-inch baking dish with parchment paper.
- Boil two cups of water in a medium-sized pan. Add rice and a 1/2 teaspoon salt. Follow the cooking directions that come with your rice. When cooked through, remove from heat and cover for about five minutes to soak up any remaining water.
- Clean up the peppers and remove any product labels. Remove the core and seeds and slice the peppers in half lengthwise. I like using a variety of coloured peppers rather than green ones. The green peppers taste bitter because they aren’t ripe. They also don’t have as many vitamins in them as their more colourful siblings.
- Place the cooked rice in a medium or large mixing bowl. Add all remaining ingredients except the bell peppers. If possible, replace the dried cilantro with fresh. Fresh ingredients are always best. Mix thoroughly and then press into the prepared bell pepper halves and put them in the parchment-lined baking dish.
- Cover the pan with tin foil. Baking time can be tricky for peppers. For very thick peppers, like those you usually find in the supermarket, cook for 30 minutes and then add 10-minute increments until tender. Once the desired tenderness is reached, uncover, sprinkle with cheese, and cook for another five minutes to melt the cheese.