Stuffed Peppers/Spanish Rice

You Will Need:

3 1/2 Cups Rice, {cook according to package}

3 lbs. Ground Beef {room temp}

1 Medium Onion, Chopped

2 tbsp Garlic Powder

2 tbsp Chili Powder

2 tbsp Parsley, dried

4 tbsp Cumin

1 tsp Oregano, dried

1 tsp Basil, dried

1 tsp Italian Seasoning

1/2-1 tsp Red Pepper, ground (more if you like spicy)

1 tbsp Onion Powder

5 tbsp Hot Salsa

32 oz Tomato Sauce 

8 Peppers, color is up to you

Salt & Pepper

Directions:

1. Cook your rice according to your packages directions, once done drain and set aside. In another big pot, place your cleaned peppers and pepper tops in the pan, cover with water, salt and bring to a boil; boil for 5 minutes, drain and set in your baking dish. 

2. Heat 4 tbsp butter in a skillet over medium heat, once melted add onions (and any tops that broke/diced) and saute until translucent about 5 minutes.

3. Add your beef to the skillet and cook that until browned and fully cooked, mine took about 10 minutes. Once done drain the grease and add to the pan you cooked the rice in, without the rice in the pan (you are going to need a bigger pan for this, that is why we are switching).

4. Pour the spice blend into the pan and mix until fully coated. Add salsa, and tomato sauce; add water to the jar and shake to get extra sauce out. 

5. Add rice, and mix, you may need more sauce, it depends on how sauce-y {is that a word? lol} you like it. Taste and adjust seasoning to your liking. 

6. Stuff the peppers, place the tops back on, shred cheese and bake at 350 degrees for 15 minutes.