Photo: Stuffed Peppers with Beef, Rice, Spinach and Cheese Recipe
Ingredients
- 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 clove garlic, cracked
- 10 ounces triple washed spinach, stems removed and coarsely chopped
- Salt and pepper
- 1/2 cup beef broth or chicken broth
- 3 cups leftover Spanish style beef and rice
- 1 cup tomato sauce
- 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
Directions
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
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. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
Preheat broiler to high.
Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By Bacon Devotee3
reston, va
on November 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I surpised my kids with this one, and they loved it! It goes well with a merlot.
By Chef #745649
Portland, OR
on March 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We made both the Spanish Style Beef and Rice and this recipe on the same night, so we could skip ahead to the stuffed peppers. We didn't see the episode, so were a little unsure about exactly what to do -- the directions for prepping the peppers are a little unclear. We split them up one side and layed them open to fill them. We used Anaheims, as it was what we had on hand, and could have used more peppers -- at least 2 per person. Of course, we're feeding teenaged boys, so what can I say!
Flavor-wise, everybody liked it. I thought the spinach was a little odd with the flavors of the green chile and Spanish beef and rice, though no one else did. Husband wanted it a little spicier. Nobody thought the cloves were too strong, though, as some other reviewers have noted.
By svhawkes1_6996205
Mount Pleasant, SC
on January 24, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Lots of flavor. I didn't have leftover spanish rice so I bought Rice a Roni Spanish rice mix and ground beef.
Read all 13 reviews