You can put as much or as little of some things as you want.  I put a generous amount of cheese on the bottom and top.  I don’t use as much corn and I don’t use as many tomatoes.  It still turns out really good.


  • 6-7 large bell peppers (any color)
  • 1 box of spanish rice
  • 2 tblspn extra virgin olive oil
  • 1 lb ground beef
  • 5 cloves garlic, chopped
  • 1 large onion, chopped
  • 2 jalapeno cleaned out and chopped
  • 1 can diced tomatoes
  • 2 cups water
  • 1 can black beans
  • 1 can corn
  • 3-4 cups Mozzarella cheese
  •  Parsley

Pre-heat the oven to 400 degrees.  Start a large pot of water to boil.  In medium skillet add olive oil, onions, garlic, jalapenos, salt and pepper.  Cook until translucent.  Add ground beef, brown, DO NOT DRAIN!  Cut tops off peppers, clean out, add to boiling water, cook about 4 minutes.  Remove and set upside down to drain..  Add rice from box to skillet mixture and mix well.  Cook and stir until rice is brown/golden, about 3 minutes.  Turn heat up a little and add seasoning from box, the tomatoes, and water.  Allow mixture to come to boil.  Add beans and corn, return to boil.  Place lid on and turn heat to simmer; cook about 15 minutes or until rice is done.  Let stand about 5 minutes.  Place a little mozzarella cheese in  of peppers , then a little parsley (optional), then add rice mixture.  Top mixture with mozzarella cheese and parsley.  Arrange peppers in pan.  I like to pour whatever is left of the mixture into the bottom of the pan around the peppers and put some cheese on top of that.  Place it in the oven until cheese melts.