Loaded Stuffed Bell Peppers
Servings: 4 people
Ingredients
- 1 lb. ground beef
- 3 oz. smoked pork jowl
- 1.5 cans Rotel 1/2 can for the Spanish rice
- 4 large bell peppers
- 1 cup Spanish rice
- 4 oz. diced white mushrooms
- 2 tbsp Worcestershire sauce
- 3 oz. shredded cheddar cheese
- 3 oz. shredded pepper jack cheese
- 2 cups chicken broth for the Spanish rice
- 1 tbsp Sazón for the Spanish rice
Instructions
- Preheat your cast iron skillet over medium heat and add a touch of olive oil in there. When it's nice and hot add your diced pork jowl (about 3 ounces). Lower the heat to medium low and cook until browned and crispy. Dry on paper towels.
- Prepare 1 cup of Spanish rice, undercooked by a few minutes.
- Dice up about 4 ounces of white mushrooms.
- In a large mixing bowl combine the mushrooms, diced pork jowl, 1 pound of uncooked ground beef, and 2 tbsp of Worcestershire sauce. Mix and mush it all together until blended evenly.
- Next add in 1 can of lightly drained Rotel, and the undercooked Spanish rice. I used a fork to mix it all together at this stage. Now shred in about 2 ounces of cheddar and 2 ounces of pepper jack cheese. Again, use the fork to get it all mixed evenly.
- While everything is getting close to being wrapped up, go ahead and preheat your skillet in the oven to 350°
- Lay the bell peppers on their sides and slice off the tops.
- Fill the peppers to the top with the filling mixture. Pack everything in there nice and tight, and transfer them into your skillet. Top with a little more of the cheeses.
- Pop them into the preheated 350° degree oven for about 45 minutes.
- Carefully slice them in half, then top with a little more cheese and some cracked black pepper.
- Enjoy!