I chose this name because I had the best stuffed peppers at this Park in Cancun! This recipe is my twist on a recipe I had found on Pinterest, I hope you enjoy my Spanish kick!
2 large bell peppers
1 1/2 cups of white rice (GOYA)
1 small tomato
1 beef bouillon cube, I use Knorr, same brand we use in Brazil.
3 1/2 cups of water
1 large mild sausage ( I like Italian)
1 teaspoon of tomato paste
1 tablespoon of oil
4 fresh mozzarella sliced
Fire up the grill, place peppers no seeds (sin semillas) and cut in halves with onion chopped placed inside seasoned with olive oil, Adobo and black pepper; place sausage in the grill as well. Meanwhile heat oil and place rice, fry for a few minutes before it gets dark white, then fill the pot with boiling water, bouillon (dissolved in water) and chopped tomato (seeds and center removed), cook until water evaporates and the rice is cooked.
Remove onions from peppers, if you don’t like them, leave just a little bit of broth.
Chop sausage and mix with rice, place it in the pepper, pack and remove excess and place two cheese slices and return to grill to melt cheese.
Secreto: I bought two grill trays, they make my cooking easy, the peppers don’t get stuck to the grill and it helps keep temperature without burning them. Included in the post, so you can check it out! My grill will never be the same! Love it! Enjoy!