Ingredients
- 2 cups beef stock
- 1 3/4 cups water
- 1 tablespoon butter
- 2 cups white-colored enriched grain
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 1 2/3 pounds ground sirloin
- Pepper and salt
- 1 large onion, finely chopped
- 4 cloves garlic clove, chopped
- 1 eco-friendly bell pepper, seeded and finely chopped
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cumin, 1/3 palmful, two times
- 1/4 cup chopped flat-leaf parsley, a few handfuls
- Spicy Chopped Salad with Tortillas, recipe follows
- 4 lengthy, mild to medium chile peppers, for example moderate heat poblano or mild Italian cubanelle
- 1 tablespoon extra-virgin essential olive oil, and several for drizzling
- 1 clove garlic clove, cracked
- 10 ounces triple washed green spinach, stems removed and coarsely chopped
- Pepper and salt
- 1/2 cup beef broth or chicken broth
- 3 cups leftover Spanish style beef and grain
- 1 cup tomato sauce
- 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
- 2 listens to romaine lettuce, chopped
- 3 tablespoons canned or jarred sliced jalapenos, drained
- 3 tablespoons salad olives, Manzanilla with pimento, drained
- 1 vine ripe tomato, seeded and chopped
- 1/2 red onion, chopped
- 1 cup damaged tortilla chips, any variety
- two tablespoons taco sauce
- 1 lime, juiced
- two tablespoons chopped cilantro or flat-leaf parsley
- 1/4 cup essential olive oil, eyeball it
- Pepper and salt
Directions
Heat beef stock. water and butter to some full boil. Add grain, reduce heat and canopy pot. Prepare 20
minutes, until tender and fluids are absorbed.
Heat a sizable, deep skillet over medium high temperature. Add oil and beef and season with pepper and salt. Brown meat, two or three minutes. Add onion, garlic clove, bell pepper, Worcestershire. Prepare together five to seven minutes, until veggies are simply tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to and including bubble and lower heat to low.
Combine cooked grain with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 from the beef and grain and freeze for stuffed peppers for an additional meal. Recipe follows.
* Please be aware: You may also choose to help make the stuffed peppers within their whole, then freeze and microwave when prepared to serve for 12 to fifteen minutes on high. Reheat with loose plastic within the dish to help keep the peppers from splattering. If you don't possess a slide carousel microwave, rotate peppers once throughout the reheating of the peppers.
Stuffed Peppers with Beef, Grain, Green spinach and Cheese
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers after some oil and grill over medium high to high temperature three or four minutes on every side, until tender. Transfer peppers to some broiler pan or baking sheet, hollow side up.
Convey a small skillet around the stovetop and add 1 tablespoon, 1 turn from the pan, essential olive oil along with a crushed clove of garlic clove. Heat over medium flame and add green spinach in bunches until it's all wilted and it is giving out liquid. Season vegetables with pepper and salt. Remove green spinach and drain. Put aside.
Preheat broiler to high.
Defrost beef and grain in micro wave. Combine 1/2 cup broth and defrosted grain within the skillet you cooked the green spinach in and reheat over medium flame. Add 1 cup tomato sauce as well as heat through.
Pile green spinach and hot beef and tomato grain into peppers, mounding them up in the heart of each pepper. Top liberally with grated cheese and melt cheese under broiler three to five minutes, then serve.
Yield: 4 servings
Preparation time: ten minutes
Cooking: 15-20 minutes
Easy preparation: easy
Spicy Chopped Salad with Tortillas
Combine salad ingredients inside a bowl, toss with tortilla nick pieces. Inside a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in essential olive oil inside a slow stream until dressing is combined. Toss salad with dressing to mix and coat ingredients evenly, then serve.
Yield: 4 servings
Preparation time: ten minutes
Cooking: none
Easy preparation: easy
