Stuffed Peppers With Beef, Rice, Spinach And Cheese

Recipe Ingredients

4		Long mild to medium chile peppers
		= (such as moderate heat poblano or mild
		Italian cubanelle)
1 tablespoon	15ml	Extra-virgin olive oil - plus
		Some for drizzling
1		Garlic clove - cracked
10 oz	284g	Triple washed spinach - stems removed,
		And coarsely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Beef broth or chicken broth
3 cups	187g / 6.6oz	Leftover Spanish style beef and rice*
1 cup	237ml	Tomato sauce
2 cups	474ml	Shredded Monterey Jack, smoked cheddar or
		Pepper jack cheese

Recipe Instructions

* See the Spanish Style Beef And Rice recipe

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium-high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow-side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C59) - from the TV FOOD NETWORK

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