Spanish-Style Stuffed Peppers

By Addie

Ingredients

• Non-stick cooking spray
• 5 medium green bell peppers (rinsed)
• 6 fresh garlic cloves
• 1/2 cup stuffed green olives
• 8 oz fresh chorizo (1 link)
• 1 1/2 lb ground meatloaf blend (beef)
• 1/2 cup pre-diced onions
• 1/2 cup raisins
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 (8.8-ounce) pouch pre-cooked original long grain rice OR
• 1-2 cups cooked long grain rice
• 2 tablespoons sofrito (Spanish cooking sauce)
• 1 (8-ounce) can Spanish tomato sauce
• Aluminum foil

Preparation

Step 1

1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Cut peppers in half (remove seeds and membranes); arrange peppers in baking dish with cut side up. Chop garlic finely; coarsely chop olives. Cut chorizo in half lengthwise; chop finely (wash hands).

2. Preheat large sauté pan on medium-high 2–3 minutes. Place garlic, olives, chorizo, meatloaf, onions, and raisins in pan; cook 3–4 minutes, stirring often, or until onions are softened and meat is lightly browned. Remove from heat; stir in cumin and pepper.

3. Combine rice and sofrito in small bowl. Spoon rice mixture evenly into peppers; top each with meat mixture. Pour tomato sauce evenly over peppers. Cover with foil and bake 15 minutes.

4. Remove foil; bake 5–7 more minutes or until internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve. (Makes 6 servings.)