A Bit Better Stuffed Peppers
1 Lb ground meat (80/20)
1/2 Lb bacon
1 cup +/- Spanish Rice (see below)
4 large green peppers
1 can Rotel
1 6oz can Tomato Paste
6-8 tablespoons (KC Sweet style) BBQ sauce
4 whole leaves fresh basil
Preheat oven to 350
Cut/dice bacon, fry to done, drain
Cook ground meat to medium rare (still see pink meat), in same pan as bacon, and drain
In a bowl mix Rotel, Tomato Paste, BBQ sauce together .
In a large mix bacon, ground meat, and Spanish Rice. Add 3/4 of sauce mix and fold into meats and rice.
Cut the tops from peppers, remove seeds. Par blanch the peppers in a pan of boiling water for 2-3 minutes. Drain and set upright into a casserole dish.
Fill each pepper with mixed meat and rice. Cover top of each filled pepper with remaining 1/4 sauce. Place basil leaf on top for garnish. Bake uncovered @ 350 for 30 minutes.
2 tablespoons oil
1/4 of a medium onion*
1 1/2 cups rice
3 cloves finely chopped garlic *
2 1/2 cups chicken broth
1 can Rotel
4 heaping tablespoons of finely basil
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Add in broth, Rotel and basil. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.