Beef Entrée

Spanish Stuffed Peppers

This recipe is super quick to make, mainly because it uses leftovers from the Spanish Beef and Rice recipe I posted a few days ago (see:  I used cubanelle peppers, but feel free to use poblanos or even bell.  My husband and I both really enjoyed this meal.  It was definitely different than the stuffed peppers I have previously blogged about when I started this blog (see:, but equally delicious!

Start by prepping the peppers…

  • Slice 4 cubanelle peppers in half (of your preferred type of pepper).

  • Drizzle with a little EVOO.

  • Grill 3-4 minutes per side on medium heat.

While the peppers are on the grill, doctor up the leftover beef…

  • Heat a large skillet over medium-high heat.
  • Add 1 tablespoon EVOO.
  • Once the EVOO is hot, add one cracked clove of garlic.

  • Trim and wash 1 bag of spinach.

  • Add it to the EVOO and season with s&p.

  • Once wilted, remove and reserve.

  • Add the leftover beef mixture to the skillet.

  • Add 1/2 cup of beef broth and 1 cup tomato sauce.

  • Add the spinach back to the skillet.

  • Stir to combine.

Now you’re ready to assemble the stuffed peppers…

  • Preheat your broiler to high.
  • Place the peppers in the bottom of a baking dish.

  • Fill the peppers with the meat mixture.

  • Shred up some pepperjack cheese.

  • Sprinkle the cheese on top of the peppers.

  • Place under the broiler until the cheese is melted, about 4-5 minutes.



I'm a middle school math teacher by day and a total food enthusiast by night.

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