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Spanish Stuffed Green Peppers

Submitted by Randy Anderson, Wells, MN

Randy developed this recipe after trying a similar dish. "I just looked for another recipe years ago for Spanish rice and I thought that I would take it and make it the way I would want it to taste," he says.


  • 6 large green peppers
  • 1½ lbs. ground beef
  • 5-6 Tbsp. salsa
  • 2 chicken bouillon cubes
  • ½ tsp. garlic powder
  • 2 Tbsp. margarine
  • 2 Tbsp. sugar
  • Chopped tomatoes (optional)
  • 1 can chicken broth
  • 1 12-oz. can tomato sauce
  • 1½ cups water
  • 2 tsp. chili powder
  • 1 tsp. crushed oregano
  • 1 Tbsp. crushed basil
  • 2½ cups white rice
  • 8 oz. shredded cheese


Preheat oven to 350 degrees. Halve and hollow out green peppers, place them in a cake pan, and pour about 1 inch of water in the cake pan. Brown the ground beef in a skillet and drain. Set aside. In large saucepan, combine everything EXCEPT the rice, cheese, and green peppers. Heat to a boil, then add rice and ground beef. Cover and reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and lightly spoon the mixture into the green peppers. Place the peppers in the oven and bake for 25 minutes. Remove from oven, top with cheese and bake an addition 5-8 minutes or until cheese is melted.