This is one of my favorite things Sean will cook for me. Well, he used to cook it, until I learned how Since there isn’t a real recipe, it took me a bit to learn. All my cooking experience comes from baking, where you have to follow a recipe closely. Cooking is more abstract, and I’m starting to ‘get it’. Of course the more you cook, the easier it gets

Start by preparing a box (or any package) of spanish rice. I used Uncle Bens this time, in the past I’ve used Lipton, but Sean always used Uncle Bens. So here we are browning the rice & vermachelli in butter .. this smelled heavenly!

Next add in the water and seasoning.

And he uses a jar of medium salsa, gives it a nice kick

Now that rice takes 20 minutes to cook, so now you can start preparing your peppers. You should use 4 – 6 peppers for this. I actually bought 6 peppers, but used 2 in another recipe .. so I ended up a little short. You can use any color pepper you’d like, I bet red peppers would really taste great too. 

Cut off the tops

Then rip out the seeds and as much of the white (lighter green) as you can. 

Put them in a baking dish that’s big enough to hold all of them. (This was a 9×9 pan)

Next brown your meat. I used 1.3lbs of ground round. Anything over a pound is good. Just remember if you buy more then a pound you’ll need more peppers I’m sure turkey would be good in here too.

During the last 5 minutes of the rice’s cooking time, I uncovered it and turned up the heat to boil off some of the extra liquid.

Now’s a good time to preheat your oven to 350 as well. It took a little longer then 5 min to get it to the consistency I wanted.

Now add it to your ground beef, turn the heat up a little bit.

Beat up an egg

Pour it over the beef & rice mixture. This is to help bind everything together. I’m usually afraid of not cooking the egg long enough in the skillet, I forget that it bakes in the oven for 20 min, that would take care of any uncooked egg that might escape the skillet

Next throw on some mozzarella cheese & mix it around. After this picture I actually doubled that amount of cheese in there. I love cheese!!

Time to stuff the peppers .. pack it in there tight. 

Once they’re filled up, I had planned on freezing 2 of the peppers at this step. However, it was quarter of ten at night, and it completely slipped my mind. Oh well.

Top them all with cheese

Look how much left overs we had .. enough for at least 1 more pepper. This ended up being my dinner

After 20 min in a 350 oven, this is what you’ll get!