Stuffed Peppers with Meat, Rice, and Cheese
Lorenza Ávila
An economical recipe that can be ideal for a light and delicious dinner. The peppers are stuffed with ground beef, rice, Manchego cheese, and vegetables.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 bell peppers, medium with tops cut off, seeds removed
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot , peeled and diced
  • 1 sprig celery, large chopped
  • 2 cloves garlic, finely chopped
  • 230 grams ground meat
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can tomato , or diced tomato
  • 1 cup rice
  • 1 cup Manchego cheese, grated
  • red salsa
Preparation
35 mins
0 mins
Low
  • Preheat your oven to 190°C.
  • Bring a large pot of water to a boil. Once boiling, add the peppers (cleaned and seedless) to the water and cook until tender, about 6-7 minutes.
  • Remove the peppers from the water and dry with paper towels.
  • Prepare the filling: Heat the olive oil in a large skillet over medium-high heat.
  • Add onion and cook, stirring occasionally, until translucent, about 4 minutes.
  • Add the carrot, celery, and chopped garlic and continue cooking until everything is soft, another 4 minutes.
  • Add the ground beef, salt, and pepper and cook, breaking it into pieces with a wooden spoon for another 7 minutes.
  • Add the tomatoes with the rice and cook for another 5 minutes.
  • Stir in 3/4 cup of the Manchego cheese.
  • Fill the peppers with the meat mixture and sprinkle with the remaining cheese.
  • Place on a baking sheet and put in the oven until the cheese is slightly browned, about 5 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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