Stuffed Bell Peppers With Spanish Seasoned Beef

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

I have come to the conclusion that men do not like bell peppers as much as women do. I say this based on my experience with stuffed bell peppers.

I remember watching my mama make her stuffed peppers, she gave those peppers that, “I can’t wait to eat” kind of gaze the whole time she made them. My daddy would eat any and everything you put in front of him. He wasn’t a picky eater and when he sat down to eat, he’d eat everything on his plate and never wasted a morsel. Shoot, he’d even find something to sop the plate up with. If memory serves me correctly, he ate stuffed peppers, but I can remember him complain about indigestion from eating them, so mama did not make them very often.

I did not like stuffed bell peppers as a child, but that glorious stuffing mama would put inside of them won my heart. The stuffing was the best thing about those stuffed bell peppers, end of story. Any time mama made stuffed bell peppers she had lots of the stuffing leftover, which meant I could eat a belly full and be satisfied, without even having to touch a bell pepper.

Since those days, I have come to love bell peppers and peppers of any kind and any color, while David will not eat the green ones. He prefers the red, yellow or orange bell peppers, instead of the green bell peppers, because he claims the green ones are not as good and harder to digest. It’s the same way my daddy felt about peppers.

So, this is why I have come to the conclusion that men just don’t like bell peppers. Is this true?

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

Sorry for my bluntness, but to me all peppers burp the same. However, there is a little truth behind what David is talking about. According to good ole Wikipedia: excluding the Permagreen variety of bell peppers, which maintain their green color when fully ripe, green peppers are not as sweet and slightly more bitter than the yellow and orange peppers, because they are not fully ripened. The red ripened peppers are the sweetest, because they are allowed to fully ripen on the plant in the sunshine. A bell pepper’s taste can also be affected by the growing conditions and if they are allowed to ripen after harvest in storage.

Green, yellow, orange and red bell peppers are the most common colors, however we have found pale yellow, white and purple bell peppers a couple of summers ago at our favorite farmers’ market. They are quite usual looking, but in my opinion are just as tasty as the rest of the bell pepper varieties.

Read more: [Bell Pepper Facts and Tips]

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

This recipe is altered from the one my mama used to make, by adding Spanish herbs and spices. This recipe makes enough stuffing for about 8 or more peppers, depending on the size. David and I cannot possibly eat that many peppers at one time. I like this recipe for exactly that reason. The extra stuffing can be put into a zip top bag and frozen in the freezer for up to six months to use another time.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite!

Here’s how I make them:

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

Stuffed Bell Peppers With Spanish Seasoned Beef | Servings: 4-8 | Time: 1 hour

Ingredients:

  • 1 cup white rice
  • 1 pound ground hamburger, chuck
  • 1 small onion, chopped
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried Mexican oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 15 ounces canned tomato sauce
  • 15 ounces water
  • 4 to 8 bell peppers
  • extra-sharp cheddar cheese, for stuffing and topping (optional)

Directions:

Preheat oven to 350 degrees F.

Prepare rice according to package instructions and set aside.

Meanwhile, in a Dutch oven, brown hamburger with chopped onions and herbs and spices, until cooked through, over medium-high heat. Drain off any excess grease from the hamburger mixture, return to the heat and add tomato sauce, water and rice to the hamburger mixture. Simmer over low heat, until warmed through, taste and season with salt and pepper, if needed. – Be careful to stir often to insure the rice does not stick.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

Bring a pot of water, with enough water inside to submerge the peppers, to a boil. Cut the tops off the peppers, as if you were carving into a pumpkin. Scoop out seeds and membranes and discard. Carefully place the prepared peppers into the boiling water. Boil for approximately 5 minutes. – Make sure they are completely submerged, they tend to float if the water does not enter the cavity of the pepper. 

Carefully remove the peppers from the water and allow them to drain.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

Place some cheese into the bottom of each pepper, if desired. Ladle the stuffing mixture into the peppers and place them inside a Dutch oven with a lid or deep baking dish. Cover with the lid or foil and place into the preheated oven. Bake for about 25 to 30 minutes or until the peppers are tender. Top with cheese and melt during the last five minutes of baking, if desired.

Allow to cool about 10 minutes before serving.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

Notes:

  1. If the peppers won’t stand up, use wadded up foil rings to sit the peppers down inside, so that they do not spill over.
  2. Allow any extra stuffing to cool, then freeze for up to 6 months.

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com

So, do you like peppers? I hope this recipe will win you over.

Comment below to tell me what you think!

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite! | TheMountainKitchen.com
Print
Stuffed Bell Peppers With Spanish Seasoned Beef
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 

These tender stuffed bell peppers are filled with cheese, Spanish seasoned beef and rice, topped with even more cheese. A classic comfort food favorite!

Course: Main Course
Servings: 6
Author: Debbie Spivey
Ingredients
  • 1 cup rice
  • 1 pound ground hamburger chuck
  • 1 small onion chopped
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon Mexican oregano
  • ½ teaspoon sweet paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 15 ounces canned tomato sauce
  • 15 ounces water
  • 4-8 bell peppers
  • 2 cups extra-sharp cheddar cheese for stuffing and topping (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare rice according to package instructions and set aside.
  3. Meanwhile, in a Dutch oven, brown hamburger with chopped onions and herbs and spices, until cooked through, over medium-high heat. Drain off any excess grease from the hamburger mixture, return to the heat and add tomato sauce, water and rice to the hamburger mixture. Simmer over low heat, until warmed through, taste and season with salt and pepper, if needed. – Be careful to stir often to insure the rice does not stick.

  4. Bring a pot of water, with enough water inside to submerge the peppers, to a boil. Cut the tops off the peppers, as if you were carving into a pumpkin. Scoop out seeds and membranes and discard. Carefully place the prepared peppers into the boiling water. Boil for approximately 5 minutes. – Make sure they are completely submerged, they tend to float if the water does not enter the cavity of the pepper.

  5. Carefully remove the peppers from the water and allow them to drain.

  6. Place some cheese into the bottom of each pepper, if desired. Ladle the stuffing mixture into the peppers and place them inside a Dutch oven with a lid or deep baking dish. Cover with the lid or foil and place into the preheated oven. Bake for about 25 to 30 minutes or until the peppers are tender. Top with cheese and melt during the last five minutes of baking, if desired.
  7. Allow to cool about 10 minutes before serving.

Recipe Notes

If the peppers won't stand up, use wadded up foil rings to sit the peppers down inside, so that they do not spill over.

 

Allow any extra stuffing to cool, then freeze for up to 6 months.

 

14 thoughts on “Stuffed Bell Peppers With Spanish Seasoned Beef

  1. I may be a girl but I still hate peppers! I die a little each time I eat them! As for stuffing anything with rice, I’m out on that one too. The cheese looks super yummy though. I will always eat cheese! I’d be the one scraping it off the top and leaving everything else behind!

  2. Well, not to throw a kink in your theory, but I rather fancy the bell peppers too, even the green ones. But I see your logic.

    Hows life on the mountain been lately? Your photography has definitely surged a few notches in the last year. Really enjoy the photos. And your deck of course. Oh how many times I’ve breached the tenth commandment because of your deck.

    Anyways, talk to you soon, and hey to David!

  3. Mountain Life has been pretty good! My hydrangeas are if full bloom for the first time ever (5 years), Jose Jalapeno on Zee Deck is thriving after banishment to the basement this past winter and we are supposed to be getting a brand new deck that’s bigger and better with a screen porch included, once the red tape dispenser runs out… Stay tuned there will be more breaching…lol! Hope your pit is smoking and your meat filled with smoke rings!

  4. Oh gosh these sound so good with the spices and the cheese! I don’t know why but I’ve only ever used a little parmesan on top – I can see I have to remedy that! I love the idea of freezing half the stuffing, too. Since the rice almost always has to be cooked first, it would be a great shortcut to just pull the stuffing out ready to go!

    Mollie

  5. What an interest recipe! I never made stuffed veggies before, so I’m really curious to try it. Thank you for the recipe, can’t wait to try it!

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