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Mexican Stuffed Peppers




When I was young, virtually every Mexican restaurant listed stuffed bell peppers on their menu, but not anymore. They were stuffed with ground meat and Mexican Red Rice (Arroz Rojo). I searched the internet but found no such recipes. This is my approximation.


1/2 pound lean ground beef

2 green bell peppers

2 teaspoons olive oil

1/4 yellow onion, chopped

1 clove garlic, minced

1 Anaheim chili, pith and seeds removed, minced

1 cup chicken stock

2 tablespoons tomato paste

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 cup white rice

Salt to taste

1 cup shredded cheddar cheese, divided


Brown the ground beef and set aside. Remove the tops of the bell peppers and scrape out the seeds and membranes using a kitchen tablespoon. Place them cut side up in a shallow baking dish with 1/2 inch of water and microwave on high for 1 1/2 minutes. Turn the peppers cut side down and microwave for an additional 1 minute.




Combine the next 4 ingredients (oil through chili) in a small pan and sauté over medium heat for 2 minutes. Add the chicken stock and tomato paste and bring to a boil. Add the rice, cover with a lid, and reduce the heat to low. Allow to cook until tender (about 20 minutes), stirring occasionally. If the rice has not absorbed all the liquid continue cooking uncovered on low heat until it is absorbed. Combine the meat, rice, 1/2 cup cheese, cumin, and chili powder. Thoroughly mix and season to taste with salt. Lightly salt the inside of the peppers, fill with the meat-rice mixture, and top with the remaining cheese. Prepare the grill for medium indirect heat. Place the peppers on indirect and cook until the peppers are done (approximately 20 minutes).



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