Grilled Tex-Mex Stuffed Bell Peppers

I always get hugs and praises when my family smells the fresh aroma of this meal cooking. These are by far the best stuffed peppers I have ever had! I know the process seems long, but if you love a good Mexican rice and Tex-Mex flavors you will not regret making this recipe. I hope you enjoy these Grilled Tex-Mex Stuffed Bell Peppers soon. They are delicious!

Ingredients
6-8 bell peppers (depending on the size), tops cut away and seeds removed
Mexican rice (directions and ingredient list below)
1 lbs. ground beef
3 tomatillos, pureed
juice of 1-2 limes (optional)
2/3 cup colby jack cheese

Ground Beef Seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp cumin
salt and pepper, to taste

Directions Mexican Rice
adapted from Food.com
Ingredients:
6 Campari tomatoes (or any tomato of your choice)
1 small/medium sweet yellow onion
2 medium jalapenos (ribs and seeds removed)
2 cups long grain white rice
1/3 cup canola or vegetable oil
(I have also used coconut oil)
4 minced garlic cloves
2 cups chicken broth (low sodium)
1/2 cup frozen sweet corn
1 tablespoon tomato paste
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 1/2 teaspoons salt
1/4 cup fresh cilantro, minced (may add more to your liking)

Directions:
Adjust rack to middle position and preheat oven to 350.
Puree tomatoes and onion in a food processor or blender.
Reserve exactly 2 cups.
(6 Campari tomatoes and 1/2 of a large sweet yellow onion made approximately 2 cups)

Mince jalapenos and garlic, set aside

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed oven safe straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle you are ready to pour in your rice.
Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Fry rice stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium and add minced jalapenos and garlic. Cook, stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture, tomato paste, seasonings, salt, and 1/2 cup of frozen sweet corn. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

Once rice is done stir in cilantro.

While the rice is cooking, brown and season the ground meat in a frying pan over medium high heat until no longer pink. Drain fat as needed.

Next, puree 3 tomatillos

Start preheating your grill!

When rice is done take out 2 cups of rice and set aside. Add to the remaining rice: cooked and seasoned ground beef, 3 tomatillos (pureed), the juice of 1-2 limes (optional), and 2/3 cup colby jack cheese and mix well. Use the extra 2 cups of rice for leftovers or anyway you see fit!

Now you are ready to stuff your peppers!

Next, lay the stuffed pepper on foil and spray with olive oil. Don't forget the top!



Finally, wrap the entire pepper in foil! I grill my pepper for 15-20 minutes (or until tender) at 400 degrees turning every 5 minutes.

Unwrap and enjoy all the goodness!