Tonight I made stuffed bell peppers with the leftover taco meat from yesterday, and it was a hit!
- 1/2 lb Ground Beef (Mine was leftover from tacos yesterday, already seasoned with taco seasoning- if you don’t have seasoned meat, prepare with taco seasonings)
- 1 Cup Jasmin Rice
- Bell Peppers (1 per person- this recipe will fill 4-5)
- 4 Cloves Garlic minced
- 1/4 Yellow Onion diced
- 1 Can Stewed Tomatoes
- 1 Cup Tomato Sauce
- Enough cheese to cover the top of each pepper (I used pepper jack)
- Hot Sauce or Taco Sauce (optional)
Prepare the rice with water or chicken broth (I used water).
While the rice is cooking, sauté the onions and 2 cloves of garlic in olive oil.
When the rice is finished, add 3/4 can of tomatoes, 1/2 cup of tomato sauce, and remaining garlic to the mixture and let simmer for 5-10 minutes. *I added some taco sauce at this point, so if you like a little spice, now is the time to do it!
Add the remaining tomatoes to the onions and garlic. Let simmer for a few minutes before adding the meat and 1/2 cup of tomato sauce.
While the mixture is simmering in the pan, prepare the bell peppers for the oven. Bake them alone at 400 degrees for 20-30 minutes or until soft.
While in the oven, mix the rice into the meat mixture. I made extra rice so I only added half of my rice to the meat.
(I already stuffed the peppers when I took that picture!!)
Next, take the peppers out, stuff them with the mixture and place your slice of cheese on top. Put back into the oven until cheese is melted!
To make the recipe a bit easier, you could always use Spanish rice! I think next time I might also add a jalapeno to the mixture at the beginning with the onions and garlic, woo heat!