Stuffed Peppers

Salut mes beautés intelligentes! A brief history on these - Stuffed peppers or piemientos rellenos are part of the traditional Spanish cuisine. Furthermore, it exists in different names and forms around the world - India, Mediterranean, America, Mexico, Middle East and so forth.

The other day, my brother made some, and it was the first time I ever had it! He was nice enough to have me share this recipe on here, which also means I get to make more of it when I'm back in New York. :)

Today's recipe is going to be slightly different, *drum roll*, I'm including pictures! Lol. Hopefully they bring more clarity to your cooking. Enjoy :D

Total Time: 1 hr

Prep Time: 30 mins

Cook Time: 30mins

Yield: 6 servings

INGREDIENTS

- 6 bell peppers

- Salt and pepper to taste (we added some maggi, curry and thyme. Yes, we love spicy food! But the additional spices are optional).

- 1 pound of ground beef

- 1/3 cup of chopped onion

- 2 teaspoons of minced garlic

- 1 teaspoon of Worcestershire sauce

- 1/2 cup of uncooked rice

- 1 cup of shredded Cheddar cheese

- 1/2 cup of water

- 1 can of whole peeled tomatoes

- 2 cans of tomato sauce ( or condensed tomato soup)

Step 1

Cut the top of the peppers and remove the seeds.

Step 2

Boil the peppers in a large pot of salted water, and sprinkle salt in each pepper.

Step 3

In a large skillet, fry the onions and garlic.

Step 4

Add the beef, and saute for five minutes until the beef is browned.

Step 5

Stir in the rice, tomatoes, 1/2 cup of water and Worcestershire sauce. Cover and let it simmer for 15 minutes, until rice is tender.

Step 6

Remove from heat, and stir in the cheese.

Step 7

Preheat the oven to about 350 degrees F, and then stuff each pepper with the beef and rice mix. Place the peppers with the open side up in a baking dish while doing so.

Step 8

In a medium bowl, combine the tomato sauce with a little water to make a gravy consistency. Pour this over the peppers.