Rice Stuffed Peppers

Name: Rice Stuffed Peppers
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 on Knorr® White Instant Rice; 1 3/4 cups Water; 1 tablespoon oil; 6 bell pepper, medium size with the lids cut, without seeds; 1 tablespoon olive oil; 1/2 onions, finely chopped; 1 carrot, peeled and diced; 1 branch celery, big chopped; 2 cloves garlic, finely chopped; 230 grams ground beef; 1 teaspoon fresh coriander, finely chopped; 1 teaspoon black pepper; 200 grams tomato puree; red sauces

40 mins

Low

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Surprise your family and friends with this delicious recipe for stuffed peppers. The filling is a combination of rice, ground beef and vegetables. You'll love it!

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Ingredients

6 portions

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Preparation

Boil 4 cups of water in a large pot. 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.

For the filling: prepare the Knorr® Instant Rice. In a saucepan place the water, the oil and the contents of the Knorr® Instant Rice. Mix and heat over high heat until it boils. Once it boils, cover the pan and cook at low flame for approximately 10 minutes. Turn off and let stand for 5 minutes with the pan covered.

Put the olive oil in a large skillet over medium-high heat and season the onion until it is transparent.

Add the carrot, celery and garlic. Continue cooking until all the vegetables are soft, about 4 minutes.

Add ground beef, cilantro, pepper and cook, cutting into pieces with the wooden spoon for 7 minutes.

Add the tomatoes with the Knorr® Instant Rice and cook for 5 minutes.

Fill the peppers with the meat mixture and Knorr® Instant Rice.

Serve with the red sauce and decorate with a little cilantro.