Stuffed Peppers.
Brown ground beef with fresh peppers and rice, then simmer everything together with corn and Jerked Chain® in one skillet
Brown ground beef with fresh peppers and rice, then simmer everything together with corn and Jerked Chain® in one skillet
Ingredients
For the Filling:
- 1 Tablespoon canola or corn oil
- 1 pound ground beef
- 1 onion, peeled, chopped
- 1/2 green bell pepper, cored, seeded, chopped
- 1/2 red bell pepper, cored, seeded, chopped
- 1-1/2 cups long grain rice, uncooked
- 1/2 14.5-oz can diced tomatoes
- 2 cups beef broth
- 1 cup canned sweet corn, drained
- 1 Tablespoon Casa M Spice Co® Jerked Chain®
- 1 teaspoon Casa M Spice Co® Chain Reaction®
Pulling It All Together:
- 10 bell peppers (any color)
- cheese to top the stuffed peppers
Method
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01
Heat oil and sauté aromatics
2 minGet your skillet screaming hot over medium-high heat, then add onions and peppers. Keep them moving for 2 minutes so they soften without browning — you want them tender, not charred.
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02
Brown the ground beef
5 minAdd your beef and stir constantly until it's cooked through and starts taking on color. Breaking it into small pieces as it cooks ensures even cooking and better texture in your filling.
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03
Toast the rice
5 minAdd uncooked rice and let it sit in the pan for 4–5 minutes, stirring occasionally. Toasting the grains builds nutty flavor and helps them stay separate when simmered.
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04
Build the broth and season
1 minStir in tomatoes, corn, beef broth, and Jerked Chain® seasoning, scraping the bottom to release any stuck bits. This deglazing step pulls all that browned flavor into your liquid.
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05
Simmer the filling
25 minBring everything to a boil, cover, and drop the heat to a low simmer. Cook covered for 25 minutes, then check that the rice is tender — if not, keep it going a few minutes longer.
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06
Preheat the oven
10 minSet your oven to 350°F while the rice cooks. You want it hot and ready when you're prepping the peppers.
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07
Prepare the baking dish
1 minCoat a large baking dish with cooking spray or line it with non-stick foil. This prevents sticking and makes cleanup a breeze.
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08
Prep the peppers
5 minSlice the tops off each pepper and scoop out the ribs and seeds inside. Rinse them out so you've got clean vessels ready for your filling.
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09
Soften the peppers
15 minPlace peppers cut-side down in the dish with 1½ cups water, cover with foil, and bake for 15 minutes. This parboil softens them without overcooking, so they're tender but not falling apart.
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10
Drain and stuff
3 minDrain off the water, flip the peppers over, and fill each one generously with your rice filling. Pack it in — the filling will set as it bakes.
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11
Final bake and cheese
10 minBake uncovered for 10 minutes so the peppers finish tender and the filling heats through. If you want it very cheesy, add half the queso fresco now, cover, bake 20 minutes, then uncover, add the rest, and bake another 10 until the cheese browns and everything's melted.
From Mike's Notebook
Brown the beef hard in that oil before adding onions — it seasons the skillet and deepens everything that follows.
Don't rinse the uncooked rice; the starch helps it absorb broth evenly and keeps grains separate.
Drain the corn completely or you'll end up with mushy rice at the bottom of the skillet.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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