Spanish style, stuffed peppers...
First, I got the saffron rice (new ingredient #1) started.
Meanwhile, I diced and sauteed a poblano pepper (new #2), green onion, and two cloves of garlic. I also added a can of petite diced tomatoes.
Then, I halved my peppers and got them started in the oven.
While the peppers got a head start on cooking, I browned some lean ground beef with Hungarian Paprika (new #3), onion powder, garlic powder, pepper, and salt.
Once everything was separately cooked...I added the rice, veggie, and meat mixture together. Stuffed the semi done peppers, and topped with some shredded cheese.
I put them back in the oven on 350 for about 6 min just to melt the cheese, and they were done!
This new recipe was ok....but I honestly prefer just using some taco mix to season the beef. It had a little more kick.