Type what you have

Ingredients

• ✓ rice
• water
• tomato
• red wine vinegar
• garlic
• cumin
• chili powder
• salt
• oregano
• black pepper
• canola oil
• black bean
• corn

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Ingredients

• ✓ rice
• water
• butter
• sweet yellow onion
• garlic
• chili powder
• paprika
• cumin
• black pepper
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro
• flour tortilla

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ rice
• ground pork
• ground beef
• cilantro
• chicken bouillon granules
• garlic
• adobo sauce
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• adobo sauce
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Ingredients

• ✓ rice
• chicken
• lemon juice
• celery
• pimiento-stuffed olive
• bacon
• mayonnaise
• barbecue sauce
• liquid smoke

Instructions

1. 1 Mix chicken and lemon juice in a large mixing bowl.
2. 2 Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
3. 3 Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

By Robin Whitworth

Ingredients

• ✓ rice
• mirin
• soy sauce
• sake
• onion
• beef
• egg
• pickled ginger

Instructions

1. 1 Divide rice evenly between 4 donburi bowls.
2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

Ingredients

• ✓ rice
• cooking spray
• ground beef
• onion
• water
• mushroom
• brown gravy
• egg

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium heat.
2. 2 Divide ground chuck into four equal portions; form into patties.
3. 3 Fry patties in the hot skillet until they begin to firm, are hot, and are slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
4. 4 Stir onion and water into reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
5. 5 Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
6. 6 While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
7. 7 Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.

By INA

Ingredients

• ✓ rice
• chicken broth
• chicken breast
• tomato sauce
• pinto bean
• salsa
• chili powder
• onion
• garlic
• oregano
• basil
• cayenne pepper
• cumin
• salt
• monterey jack cheese

Instructions

1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
2. 2 Use forks to shred chicken. Stir in cooked rice.
3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Ingredients

• ✓ rice
• cooking oil
• chicken breast
• sesame seed
• garlic salt
• black pepper
• broccoli
• red onion
• ginger
• white sugar
• peanut butter
• soy sauce
• water
• garlic
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
2. 2 Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
3. 3 Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

By Lilsargitty

Ingredients

• ✓ rice
• soy sauce
• rice vinegar
• sesame oil
• chile oil
• salmon
• avocado
• red bell pepper
• edamame
• seaweed
• pickled ginger
• furikake
• green onion
• sesame seed

Instructions

1. 1 Divide rice among four bowls.
2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Ingredients

• ✓ rice
• green onion
• soy sauce
• sesame seed
• korean chile pepper powder
• sugar
• sesame oil
• romaine lettuce
• cucumber
• tofu

Instructions

1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Ingredients

• ✓ rice
• black bean
• tomato
• green chile pepper
• chicken broth
• cumin
• salt
• black pepper
• cayenne pepper
• black bean
• sour cream

Instructions

1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Ingredients

• ✓ rice
• egg
• soy sauce
• butter
• garlic
• green onion
• pea
• carrot
• onion
• pork chop
• salt
• black pepper

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ rice
• vegetable oil
• ginger root
• garlic
• serrano chile
• chicken breast
• red curry paste
• curry powder
• vinegar
• fish sauce
• sugar
• chicken broth
• coconut milk
• pineapple tidbit

Instructions

1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Ingredients

• ✓ rice
• chicken stock
• water
• apple cider vinegar
• fish sauce
• ginger
• salt
• sesame oil
• white fish
• chinese vegetable
• chinese roast pork
• scallion
• peanut
• vinegar
• soy sauce

Instructions

1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Ingredients

• ✓ rice
• gumbo file powder
• green onion
• bay leaf
• red pepper flake
• thyme
• creole seasoning
• worcestershire sauce
• chicken broth
• garlic
• green bell pepper
• onion
• celery
• all-purpose flour
• canola oil
• chicken breast
• andouille sausage

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
6. 6 Add sausage to gumbo; simmer for 30 minutes.
7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Ingredients

• ✓ rice
• red pepper flakes
• black pepper
• salt
• sugar
• cumin
• red wine vinegar
• paprika
• bay leaf
• picante sauce
• chicken stock
• chorizo sausage
• black bean
• garlic
• bell pepper
• onion
• celery
• carrot
• olive oil
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Ingredients

• ✓ rice
• chicken broth
• onion
• green pepper
• tomato
• kielbasa sausage
• chicken
• black pepper
• salt
• cayenne pepper
• thyme
• creole seasoning
• garlic
• celery
• okra
• green bell pepper
• onion
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
2. 2 Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
3. 3 While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
4. 4 Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

By Tuscan_Italian

Ingredients

• ✓ rice
• water
• chili bean
• tomato sauce
• water
• sour cream
• corn chip
• mexican cheese blend

Instructions

1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Ingredients

• ✓ rice
• water
• sugar
• sweetened condensed milk
• milk

Instructions

1. 1 Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ rice
• ground beef
• kidney bean
• picante sauce
• paprika
• chili powder
• red pepper flakes
• cheddar cheese

Instructions

1. 1 Cook the rice according to package directions.
2. 2 Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

By Melissa Cazun

Ingredients

• ✓ rice
• ground beef
• onion
• tomato
• water
• taco seasoning
• mexican cheese blend
• lettuce

Instructions

1. 1 Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

By Amanda

Ingredients

• ✓ rice
• flour tortilla
• chicken breast
• pinto bean
• pico de gallo
• mexican blend cheese
• avocado
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ rice
• vegetable oil
• pork chop
• salt
• water
• tomato sauce
• taco seasoning mix
• red bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops, in batches if necessary; cook until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish; season with salt.
3. 3 Pour rice around chops. Combine water, tomato sauce, and taco seasoning in a bowl; pour over chops and rice. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove foil; top with bell pepper and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

By Kristi W

Ingredients

• ✓ rice
• water
• taco seasoning
• tomato powder
• chicken breast
• garlic salt
• black pepper
• butter
• salsa
• black bean
• corn

Instructions

1. 1 Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
2. 2 Toss chicken breast pieces with garlic salt and black pepper in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot, nestling the chicken between them. Place elevated trivet into the Instant Pot. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
5. 5 Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

By thedailygourmet

Ingredients

• ✓ rice
• water
• tomato
• onion
• garlic
• chicken bouillon granules
• vegetable oil
• salt
• cotija cheese
• parsley

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ rice
• olive oil
• onion
• salt
• cumin
• black pepper
• water
• tomato sauce
• chicken bouillon
• serrano pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Ingredients

• ✓ rice
• cooking spray
• olive oil
• onion
• garlic
• ground beef
• taco seasoning mix
• mixed vegetables
• kidney bean
• cheddar cheese
• salsa
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Ingredients

• ✓ rice
• chorizo sausage
• onion
• garlic
• chicken broth
• black bean
• fire-roasted tomato
• zucchini
• corn
• italian seasoning
• parmesan cheese

Instructions

1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
3. 3 Add remaining ingredients except Parmesan cheese.
4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ rice
• chicken breast
• tomato
• black bean
• corn kernel
• red bell pepper
• poblano pepper
• chili powder
• cumin
• garlic
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
3. 3 In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
4. 4 Top with cheese and optional jalapeño.
5. 5 Bake for 45 minutes.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ rice
• ground beef
• taco seasoning mix
• water
• chili powder
• salt
• garlic salt
• black pepper
• tomato sauce
• red bell pepper
• colby jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. 3 Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. 4 Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

By Jasgirl