• 1 tbs. petróleo
  • 1/2 lb. Carne molida
  • 1 (4.6-ounce) package Cocina by Ingrid Hoffmann Pisado Chili
  • 1 (14 1/2-ounce) puede cortar tomates en cubitos
  • 1 cup tazas demi-glace o 1 paquete de mezcla demi-glace disuelta en 1 agua
  • 1 cup arroz blanco cocido
  • 1 cup Queso manchego, cortado en cubos de 1/2 pulgada
  • 4 large bell papers Semilla y corte longitudinalmente a la mitad.
  • 1 cup salsa marinara


  1. Preheat oven to 375°F.
  2. To make filling, heat oil in large skillet over medium-high heat. Add beef and cook until browned, about 10 minutes. Stir in Pisado Chili Seasoning Blend. Add tomatoes and water; bring to boil. Simmer, covered, stirring occasionally, for 15 minutes. Remove from heat; stir in rice and cheese.
  3. Fill each bell pepper half with one-fourth of chili mixture. Spoon sauce on bottom of 9 x 13-inch baking dish. Place stuffed peppers on top of sauce. Cover with foil and bake until the filling is hot and peppers are tender, about 25 minutes.
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