Ingredients
- 1 packet sazon seasoning
- 1/2 cup warm water
- 3 tablespoons olive oil, divided
- 1/2 Vidalia or sweet onion, chopped
- 1/2 yellow bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 1/4 cup long-grain rice, rinsed and drained
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 (15-ounce) can tomato sauce, divided
- 1 pound ground beef, 80/20 ratio
- 8 cubanelle peppers, stalk and seeds removed
Directions
Preheat the oven to 350 degrees F.
In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated.
Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes.
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By skoc50
St. Charles, MO
on August 23, 2012
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I've made these twice now and have figured out I will have to make a few adjustments next time. I used 3 poblano, 3 cubanelle & 2 small green peppers (for my wimpy husband who thinks poblanos & cubanelles are too hot. I liked the cubanelles and poblanos equally, but thought there wasn't a whole lot of kick to it. I liked the idea of using half chorizo in lieu of 100% ground beef. That might add a little flavor. And monterey jack cheese or extra jalepeno mixed in could add the kick I was looking for. I was pleased with the recipe "as is" but just need to tweak it to suit my own personal taste.
By Delina216
on July 24, 2012
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This recipe is SOOO great! In the past I have tried stuffed peppers only to find that they are bland and not worth the time or effort to make. Since I am not always one to stick 100% to a recipe, I did make some slight changes...I added freshly chopped cilantro to the meat mixture before stuffing the peppers (since I love a little extra cilantro flavor and cooked the pepper/onion/rice mixture a little longer to minimize the chance that the rice wouldn't be fully cooked after baking, and used ground turkey instead of beef to attempt to make the recipe a little healthier. One last additional change was to use a chile spiced tomato sauce instead of plain tomato sauce, as I was afraid it would decrease the overall impact of flavor. The Sazon added a great flavor, but use sparingly and beware of using it frequently in other recipes as it contains MSG.
By jovanna_2562938
Long Island, NY
on July 24, 2012
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I love Sunny but this recipe promised more and delivered less. I will stick to my previous recipe where I precook the rice. Adding uncooked rice to the meat stuffing left the rice too al dente and wasn't even visible in the stuffing. The sauce was so runny in the baking dish I had to pour it into a pan and reduce it to sauce consistency. I liked her use of the seasoning, the sazon packets; that I usually have handy. I used some cubanelles to stuff, as well as some zucchini (scooped out the seeds and made zucchini 'boats' to stuff and I filled one large portobello mushroom as well. I also sprinkled melting cheese on top at the end to gussy it up a bit more. All in all, altho' some parts of the recipe I liked, I would not make this one again as written. I'd have to tweak it with the changes above..
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