This Rachael Ray recipe is a roll-over meal from the Spanish Beef and Rice the other day. It is great because most of the cooking is already done. Right now, these recipes are my “best friend!” I love how the flavor changes a little bit by putting the Spanish Beef and Rice in a pepper, so you don’t feel like you’re eating exactly the same thing.

Recipe: Stuffed Peppers with Beef, Rice, Spinach and Cheese

Spanish Beef and Rice Stuffed Peppers

Cookbook: 30 minute meals 2

Total Time: 35 minutes

Notes:

I used a poblano pepper, because I like them the best! And I used fresh spinach left over from the salad the other night.