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Lorenza

Lorenza Ávila
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Recipe

Peppers Stuffed with Meat, Rice and Cheese

35 mins
Low
43
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An economical recipe that can be ideal for a light and delicious dinner. The peppers are filled with ground beef, rice, Manchego cheese and vegetables.
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Ingredients

6 portions
  • 6 bell pepper, medium size with the lids cut, without seeds
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and diced
  • 1 branch celery, big chopped
  • 2 cloves garlic, finely chopped
  • 230 grams ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can tomtato, or tomato in bucket
  • 1 cup rice
  • 1 cup manchego cheese, grated
  • to taste red sauce

Preparation

Preheat your oven to 190 ° C.
Boil a large pot of water. Once it is boiling, put the peppers (already clean and without seeds) in the water and cook until they are soft, about 6-7 minutes.
Remove the peppers from the water and dry with paper towels.
Prepare the filling: Put the olive oil in a large skillet over medium-high heat.
Add onion and cook, stirring occasionally, until transparent, about 4 minutes.
Add the carrot, celery and chopped garlic and continue cooking until everything is smooth, another 4 minutes.
Add the ground beef, salt and pepper and cook, cutting into pieces with the wooden spoon another 7 minutes.
Add the tomatoes with the rice and cook another 5 minutes.
Stir 3/4 cup of Manchego cheese.
Fill the peppers with the meat mixture and sprinkle with the rest of the cheese.
Put on a baking sheet and put in the oven until the cheese browns a little, about 5 minutes.

PRESENTATION

Serve hot and with a spicy red sauce on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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