Stuffed Cubanelle Peppers
Serves 4
Ingredients
- 1 Tbsp. Victoria Smoky Paprika Chipotle seasoning
- ½ cup warm water
- 3 Tbsp. olive oil, divided
- ½ Vidalia or sweet onion, chopped
- ½ yellow bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- ¼ cup long-grain rice, rinsed and drained
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 (15 oz.) can tomato sauce, divided
- 1 lb. ground beef, 80/20 ratio
- 8 cubanelle peppers, stalk and seeds removed
- salt and pepper to taste
Preheat oven to 350 degrees F.
In a small bowl, dissolve the paprika chipotle seasoning 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 sauté for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown add the seasoned water, cumin, and season with salt and pepper to taste. Sauté until the aromas blend, about 3 minutes. Remove from heat, add ½ 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 a wooden spoon to ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper. Pour the remaining tomato sauce into an 11” x 9” baking dish and arrange the peppers in the dish. Bake until peppers are golden brown and the internal temperature reaches 140 degrees F, about 50 – 60 minutes.