Pimientos Rellenos de Carne

Ingredients

• 4 whole bell peppers
• 1 pound ground beef
• 1 cup rice
• 1 medium onions
• 1 can tomatoes
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cheddar cheese
• 2 tablespoons parsley

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the rice according to package instructions. Set aside.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add 1 medium chopped onion and 2 minced garlic cloves to the skillet. Sauté until the onion is translucent, about 5 minutes.

5. 5

   Add 1 pound of ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.

6. 6

   Stir in 1 can of diced tomatoes, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 5 minutes.

7. 7

   Mix in the cooked rice and half of the shredded cheddar cheese into the beef mixture. Stir until well combined.

8. 8

   Cut the tops off of 4 whole bell peppers and remove the seeds. Place them upright in a baking dish.

9. 9

   Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in.

10. 10

    Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

12. 12

    Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.

13. 13

    Remove from the oven and let cool for a few minutes before serving.

14. 14

    Garnish with chopped parsley before serving.