' Another Rachael Ray recipe (http://www.rachaelray.com). It’s part of a rollover meal set, using the leftovers from Spanish-style Beef & Rice. The recipe as I made it is below, followed by my comments.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Serves 4
3 green bell peppers
1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
1 clove garlic, minced
10 ounces triple-washed baby spinach, 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
Preheat the oven to 400 degrees.
Cut the green peppers in half lengthwise and remove the stem and seeds. Pierce the skin of each pepper half a couple of times. Place in a 9″x13″ pan (sprayed with non-stick cooking spray) with the cut side up (so they’re like little cups).
Heat a medium to large skillet over medium heat and add oil and garlic. Add spinach, a handful at a time, until it is all wilted and is giving off liquid. Season with salt and pepper. Remove spinach and drain. Set aside.
Defrost beef and rice in microwave oven. Combine broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add tomato sauce and heat through.
Pile spinach, hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and bake 20 to 25 minutes or until cheese is melted and bubbling.
When I made the filling, it turned out really soupy. After reading the recipe through again, I wonder if I made a mistake and added too much broth. We’ll see next time I make it. And I will make it again, as it turned out pretty good.
