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Home Ground Chicken Recipes

Enticing Spanish Rice Stuffed Bell Peppers

Spanish Rice Stuffed Bell Peppers
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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 Peppers

Enticing Spanish Rice Stuffed Bell Peppers

Gretel ShawGretel Shaw
These Spanish rice stuffed bell peppers are everything you can ask for a stuffed pepper recipe. Check out the very easy recipe here.
5 from 1 vote
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer
Cuisine Spanish
Servings 5 people
Calories 614 kcal

Ingredients
 
 

  • Store of fresh water2 cups water
  • rice1 cup white rice - uncooked
  • wooden bowl of salt½ teaspoon salt
  • Chicken mince2 cups ground chicken (minced chicken) - pre-cooked
  • Sweet corn kernels in wooden bowl over white15 ounces corn kernels - unsalted
  • black beans on white background15 ounces black beans - drained and rinsed
  • tomatoes15 ounces tomatoes - diced
  •  
    4 ounces green chiles
  • Mozzarella cheese isolated on white background1 cup Mozzarella cheese - shredded
  • Feta cheese cubes on white4 ounces feta cheese - crumbled
  • big bunch of fresh green cilantro isolated3 teaspoons cilantro (coriander) - dried
  • Cumin in plate isolated1 teaspoon cumin
  • dried garlic1 teaspoon garlic powder
  • Red hot chili pepper powder and half isolated on white background½ teaspoon chili powder (chilli powder in British English)
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper
  • Red pepper6 medium red pepper (red capsicum)

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. 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.

Nutrition

Calories: 614kcalCarbohydrates: 78gProtein: 39gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 112mgSodium: 1421mgPotassium: 1486mgFiber: 15gSugar: 13gVitamin A: 5497IUVitamin C: 199mgCalcium: 357mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: baked
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