Stuffed Cubanella Peppers

Ingredients:

• 1 packet of sazon seasoning
• 0.5 cups of warm water
• 3 tablespoons olive oil, divided
• Half a sweet onion, chopped
• Half a yellow bell pepper, chopped
• 1 jalapeño, seeded and chopped
• 1/4 cup long grain rice, rinsed
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 can (425 g) tomato sauce, divided
• 450 g of ground beef with 20% fat content
• 8 Cubanella peppers, stems trimmed, seeds removed

Preparation:

1. Preheat oven to 175°C.
2. In a small bowl, dissolve the sazón in warm water and set aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté for 5 minutes.
3. Add the rice and garlic. When the garlic begins to brown, add the seasoned water, cumin, and salt and pepper to taste.
4. Cook for about 3 more minutes. Remove from heat, add 0.5 cups of tomato sauce, and let cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Stir to distribute the ingredients evenly.
5. Stuff the Cubanella peppers with the meat filling, pushing it in with a wooden spoon. Brush the outside of the peppers with the remaining olive oil and season with salt and pepper to taste.
6. Pour the remaining tomato sauce into a 9x13-inch baking dish and add the stuffed peppers. Bake until the peppers are golden brown and the internal temperature of the filling reaches 140°F (60°C) on a meat thermometer, about 50-60 minutes.