Stuffed Peppers With Beef, Rice, Spinach And Cheese
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat a griddle or grill pan
2
Seed chile peppers
3
Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender
4
Transfer peppers to a broiler pan or baking sheet, hollow side up
5
Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic
6
Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid
7
Season greens with salt and pepper
8
Remove spinach and drain
9
Set aside
10
Preheat broiler to high
11
Defrost beef and rice in microwave oven
12
Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame
13
Add 1 cup tomato sauce and heat through
14
Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper
15
Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve