Categories: Meals
Ingredients
- 8 oz. baby bell peppers, quartered and seeded
- 1 onion, thickly sliced
- 2 tbsp olive oil, plus more for the pan
- Kosher salt and black pepper
- 1 8-inch flour tortilla
- 1 cup converted white rice
- 1/2 cup salsa
- 1 1/4 lbs. ground beef
- 1 large egg
- 2 tsp chili powder
- 1 tsp ground cumin
- Sour cream, pickled jalapenos, and crumbled cotija cheese or queso fresco, for topping
Directions
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Arrange racks in the middle and upper third of oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
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Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes.
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Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well.
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Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 tsp salt and black pepper; mix well. Form into 16 meatballs, about 2 tbsp each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes.
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Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapenos and cheese.