Stuffed Green Peppers And Spanish Rice
Flavorful stuffed green peppers with seasoned ground sirloin and rice, simmered in a savory tomato and vegetable sauce, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Parboil green peppers; remove and keep water.
- Mix together ground sirloin, 1/2 cup uncooked rice, egg, salt, and pepper. Stuff mixture into the green peppers.
- While stuffing peppers, cook chopped onion, chopped carrot, chopped tomatoes, salt, pepper, and paprika in the water from the parboiling.
- After the vegetable mixture has been cooking for about 15 minutes, add the stuffed peppers to the pot.
- Ensure there is enough water to cover the peppers if needed and cook for 40 minutes.
- Add the remaining 1 cup of uncooked rice and continue cooking for 20 minutes until rice is tender.
Tips & Substitutions
For a lighter version, substitute ground turkey for ground sirloin. You can also add cooked black beans or corn to the stuffing for extra flavor and nutrition. If you prefer a spicy kick, incorporate diced jalapeños or a sprinkle of cayenne pepper into the vegetable mixture. This dish is versatile, so feel free to adjust the vegetables based on what's in season or available.
Serving Suggestions
Serve the stuffed green peppers hot, garnished with fresh herbs like parsley or cilantro for added color and flavor. They pair beautifully with a side salad or some crusty bread to soak up the delicious juices. For a complete meal, consider serving with Home Fried Yams for a comforting touch.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel to retain moisture. Microwave in short intervals until heated through, or reheat in a covered skillet over low heat, adding a splash of water to create steam.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Green Peppers And Spanish Rice contains roughly 833 calories, with 17g protein, 169g carbohydrates, and 13g fat. It is an excellent source of vitamin C (196% of the Daily Value), vitamin A (112% of the Daily Value), and iron (40% of the Daily Value). Note that it is relatively high in sodium, at 1041mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them and store them in the refrigerator for up to 24 hours before cooking. Just remember to increase the cooking time slightly if they are cold when you start.
What can I use instead of rice?
If you're looking for a substitute for rice, consider using quinoa or cauliflower rice for a lower-carb option. Both alternatives will absorb the flavors of the dish well and provide a unique texture.
How can I tell when the peppers are done cooking?
The peppers are done when they are tender and easily pierced with a fork. The filling should also be cooked through, and the rice should be tender and fluffy. Keep an eye on the water level to ensure they don’t dry out during cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).