Lorenza Ávila

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Recipe

Peppers Stuffed with Meat, Rice and Cheese

Name: Peppers Stuffed with Meat, Rice and Cheese
Prep time: 35 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

35 mins

Low

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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

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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.