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Stuffed Peppers with Beef, Rice, Spinach and Cheese

This quick and easy recipe transforms grilled mild peppers into a satisfying main dish. It involves wilting spinach, reheating leftover beef and rice with tomato sauce, stuffing the mixture into the peppers, topping with cheese, and melting under the broiler for a delicious finish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1309.4 kcal

Equipment

  • 1 Griddle or Grill Pan
  • 1 Small skillet
  • 1 Baking Sheet or Broiler Pan

Ingredients
  

Main

  • 4 long mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
  • 1 tablespoon extra-virgin olive oil plus some for drizzling
  • 1 clove garlic cracked
  • 10 ounces triple washed spinach stems removed and coarsely chopped
  • Salt and pepper
  • 1/2 cup beef broth or chicken broth
  • 3 cups leftover Spanish style beef and rice
  • 1 cup tomato sauce
  • 2 cups shredded Monterey Jack smoked cheddar or pepper jack cheese

Instructions
 

  • 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.

Notes

Ensure spinach is thoroughly drained after wilting to prevent a watery filling. When broiling the cheese, keep a close eye on it as it can go from perfectly melted to burned very quickly. The final flavor heavily relies on the quality and seasoning of your leftover beef and rice; taste and adjust if necessary before stuffing the peppers. Grilling the peppers adds a nice char and tenderness; aim for pliable, not completely collapsed.