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Stuffed Peppers

This recipe can be cooked in the oven (preheat to 350 degrees) or on a grill (with indirect heat either in a cast iron pan or over a drip pan).

  • 2-3 Bell peppers
  • 2-3 Tomatoes
  • 1 Onion
  • Cheddar cheese
  • 1/2 cup uncooked rice
  • 1 teaspoon cumin
  • 1/2 tablespoon oregano
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • Optional: Ground meat

First, prepare Spanish rice. Blend 2 tomatoes until smooth, and chop the onion into medium pieces. In a medium pot, Combine 1/2 cup uncooked rice with 1 1/4 cups water, blended tomatoes, chopped onion, and spices. Bring mixture to a boil, then reduce to a low simmer and cover until cooked. This can also be easily prepared on the grill in a stainless steel pot.

(If you’d like to add meat, now is a great time to cook it.)

While the rice is cooking, cut peppers in half lengthwise and remove stems and seeds. Grate cheddar cheese for topping. Once rice is ready, mix in ground meat and shredded cheese if you’d like, then spoon into pepper halves.

Grilling: Place peppers over drip pan or in cast iron pan. Grill, covered, over indirect medium heat for 20-30 minutes or until peppers are tender. Sprinkle with cheese and continue to cook until cheese is melted.

Oven: Place peppers on a baking sheet, cover with foil, and bake for 20-30 minutes or until peppers are tender.Sprinkle with cheese and continue to cook uncovered until cheese is melted.

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