Directions:
Pre-heat oven to 350°F.
Brown ground beef, ground chouriço and onion in a skillet over medium heat. Drain if there is an excess of fat (a little fat is ok). Add in Pimenta Moida, parsley and a little salt and pepper (don’t over do it here) and 2/3 can of tomato sauce. Stir. Add in cooked rice. Stir.
Stuff filling into peppers and place in an oiled baking dish. Top stuffed peppers with remaining 1/3 can of tomato sauce. Bake for 30 minutes until pepper has cooked through. Serve hot.
***Gluten-free
Directions:
Pre-heat oven to 350°F.
Brown ground beef, ground chouriço and onion in a skillet over medium heat. Drain if there is an excess of fat (a little fat is ok). Add in Pimenta Moida, parsley and a little salt and pepper (don’t over do it here) and 2/3 can of tomato sauce. Stir. Add in cooked rice. Stir.
Stuff filling into peppers and place in an oiled baking dish. Top stuffed peppers with remaining 1/3 can of tomato sauce. Bake for 30 minutes until pepper has cooked through. Serve hot.
***Gluten-free
