- 2 Cups Steamed White or Brown Rice
- 1/2 Large Red Onion, diced
- 1 Tablespoon Olive Oil
- 1 Pound (0.5 K) Lean Ground Beef
- 1 & 1/2 Red Bell Peppers, finely chopped
- 1 Yellow Bell Pepper, finely chopped
- 3 – 4 Garlic Cloves, minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Cayenne Pepper, or to taste
- 1 Teaspoon Dried Oregano, crushed
- 4 Roma Tomatoes
- 1 Chile Pepper (optional in case you don’t like it )
- 1 – 2 Teaspoons Chicken Bouillon Powder
- 1/4 Cup Fresh Cilantro, finely chopped
- Freshly Ground Black Pepper, to taste
- Sea Salt, to taste
- 1 & 1/2 Cups Shredded Manchego Cheese (or substitute Monterey Jack, Cheddar, or Mozzarella)
Whether using leftover rice or preparing it for this, make sure you have a total of 2 cups cooked (steamed) rice.
Add the olive oil to a medium heavy-bottomed pot set over medium heat. Add the red onion and sauté until tender, about 5 minutes.
Add the ground, break it up into pieces, and cook until it’s no longer pink.
Add the red and yellow bell pepper, garlic, cumin, cayenne, and oregano. Stir to combine thoroughly.
While the meat and pepper mixture is cooking, purée the tomatoes,pepper, and bouillon powder together in a blender.
Pour the purée into the pot.
Preheat the oven to 350 degrees Fahrenheit.
Stir to combine thoroughly. Add the cilantro.
Combine and allow to simmer a couple of minutes. Add the steamed rice.
Combine thoroughly and season to taste with salt and pepper.
Lightly coat a large baking or casserole dish with cooking spray and pour the meat and rice mixture into the dish.
Lightly spray a piece of aluminum foil with cooking spray – so the cheese won’t stick – and cover the casserole.
Bake for about 20 minutes. Remove foil and continue baking until cheese is golden and bubbly, about 10 minutes.
Remove and let stand 5 minutes before serving.
Serve with warmtortillas or teleras (Mexican flatbread). If desired, garnish with sour cream, avocado, and fresh chopped cilantro.
based on Dick French’s “Inside-Out Stuffed Pepper Casserole.”
Posted by Lindsay